Devilled-salmon Eggs

Banting Recipes Healthy Recipes Keto-SA Recipes Ketogenic Recipes Low Carb Recipes Low Carbohydrate Recipes
Nutrient Name Mass
Net Carbs  0.4g
Fiber  0g
Protein  5g
Fat  5.7g
Calories  74
Servings  12

Ingredients

  • 6 eggs
  • 3 tablespoons mayonnaise
  • 120g boneless cooked flaked salmon, canned or smoked (plus extra for garnish if desired)
  • ½ teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • dash freshly ground black pepper
  • sprigs dill , to garnish (optional)

Method Steps

  1. Place the eggs in a saucepan, over with cold water and bring to the boil.
  2. Cover the pan, remove from the heat and leave to stand for 18 minutes, then run the eggs under cold water and remove the shells.
  3. Slice the eggs in half length-ways and remove the yolks.
  4. Mash the yolks and mayonnaise together until smooth, then add all the remaining ingredients, except for the dill, and mix well.
  5. Spoon the mixture into the egg whites and garnish with additional pieces of salmon and springs of dill, if desired.
  6. Refrigerate for at least 30 minutes before serving.

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