Quick Easy and Healthy 
Nutritional Advice 
Jamie's Obesity Strategy 
Quick and easy recipes 
Best Italian bread recipes 
Viva Italia! 7 classic Italian recipes 
Step-by-step cheat’s ricotta cheese 
Have sugar levels fallen in our food? 
JAMIE’S SPECIALS 
Mega Meatball Sub 
HAPPY FATHER’S DAY! 
Jamie Oliver Reads Mean Tweets. 
Jamie’s Quick and Easy Food 
#Adenough
Tackling childhood obesity
Salmon devilled eggs
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.
Comments