Salmon devilled eggs

Name: Salmon devilled eggs
Total time: 30 min
Yield: 16
Ingredients: 8 large free-range eggs; 25 g smoked salmon; 4 sprigs of fresh dill plus extra for serving; 1 pinch of cayenne pepper; 1 large free-range egg yolk; 2 teaspoons Dijon mustard; 1/2 lemon (20ml juice); 100 ml olive oil; 100 ml sunflower oil

Gluten-freegf

Makes 16

Cooks In30 minutes

DifficultyNot too tricky

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Nutrition per serving

Calories 73 4%
Fat 6.4g 9%
Saturates 1.3g 7%
Sugars 0g 0%
Salt 0.2g 3%
Protein 4g 8%
Carbs 0.1g 0%
Fibre 0g -

Of an adult's reference intake

Jamie Magazine

By Rodney Dunn

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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

By Rodney Dunn

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Method

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