Jamie drizzling honey on top of a fig tart

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Salmon Devilled Eggs

Salmon devilled eggs

Salmon Devilled Eggs

30 mins

Not Too Tricky

makes 16

nutrition per serving

72.5

Calories


6.4g

Fat


1.3g

Saturates


0g

Sugars


0.2g

Salt


4g

Protein


0.1g

Carbs


0g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Rodney Dunn

Ingredients

8 large free-range eggs

25g 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

½ a lemon (20ml juice)

100ml olive oil

100ml sunflower oil

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.

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