Easy pasta recipes 
Store-cupboard heroes: maximising flavour 
Food, immunity and health: What you need to know 
Make the most of your freezer 
14 store cupboard meals 
Crispy chicken & broccoli noodles: Jamie Oliver & Tesco 
Southend Vongole: Gennaro Contaldo 
Egg fried rice: Jamie Oliver 
Spaghetti Bolognese: Buddy Oliver 
How to cook crispy fish: Buddy Oliver 
Campaigns
Family
Ministry of Food
Salmon devilled eggs
Salmon devilled eggs
Makes 16
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
Tap For Method
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
Tap For Method
Jamie Magazine
Tap For Ingredients
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.
Jamie Magazine
