Jamie Oliver

Salmon devilled eggs

Salmon devilled eggs

Makes 16
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    73
    4%
  • Fat
    6.4g
    9%
  • Saturates
    1.3g
    7%
  • Protein
    4g
    9%
  • Carbs
    0.1g
    0%
  • Sugars
    0g
    0%
  • Salt
    0.2g
    3%
  • Fibre
    0g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Rodney Dunn

Find out what's in our latest issue

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Ingredients

  • 8 large free-range eggs
  • 25 g smoked salmon
  • 4 sprigs of fresh dill , plus extra for serving
  • 1 pinch of cayenne pepper
  • MAYONNAISE
  • 1 large free-range egg yolk
  • 2 teaspoons Dijon mustard
  • 1/2 lemon , (20ml juice)
  • 100 ml olive oil
  • 100 ml sunflower oil
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Jamie Magazine
Recipe From

Jamie Magazine

By Rodney Dunn

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  1. In a saucepan, cover the eggs with cold water and bring to the boil over a high heat.
  2. Simmer for 6 minutes, then drain and pop the eggs in cold water to cool.
  3. Peel and halve them lengthways, scoop the yolks into a bowl and roughly mash. Set aside.
  4. Make your mayonnaise. In a bowl, whisk the egg yolk, mustard and lemon juice with an electric whisk until frothy.
  5. Combine the oils in a jug, then drizzle them into the egg mixture, whisking constantly until combined. Season to taste with sea salt and black pepper.
  6. Add 60g of mayo to the egg yolks (refrigerate the rest for up to a few days).
  7. Finely chop and stir in the salmon and dill fronds, then add the cayenne pepper and mash to combine.
  8. Spoon into the egg whites, top with extra dill and serve immediately.

Tip

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Nutrition per serving
  • Calories
    73
    4%
  • Fat
    6.4g
    9%
  • Saturates
    1.3g
    7%
  • Protein
    4g
    9%
  • Carbs
    0.1g
    0%
  • Sugars
    0g
    0%
  • Salt
    0.2g
    3%
  • Fibre
    0g
    -

Of an adult's reference intake