Cook the Book: Deviled Eggs with Smoked Salmon

Name: Cook the Book: Deviled Eggs with Smoked Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 servings Cayenne pepper; 1 Tbsp sliced chives; 2 Tbsps crème fraîche; 2 teaspoons Dijon mustard; 6 larges eggs; 1 lemon, cut in half; 2 servings Paprika, for garnish; 57 grams smoked salmon, diced; 2 servings Fine sea salt and freshly ground black pepper

Cook the Book: Deviled Eggs with Smoked Salmon might be just the hor d'oeuvre you are searching for. This recipe serves 2. One serving contains 284 calories, 24g of protein, and 18g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up dijon mustard, lemon, sea salt and pepper, and a few other things to make it today. This recipe is typical of American cuisine. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Place the eggs in a large saucepan and cover with water. Bring the water to a boil, then cover and remove from the heat.

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Water

Egg

Equipment you will use

Sauce Pan

Let the eggs sit in the hot water, covered, for 12 to 15 minutes.

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Water

Egg

Drain the hot water and run cold water over the boiled eggs until cool.

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Water

Egg

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center and place them in a small mixing bowl. Set the egg white halves aside.

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Egg Whites

Egg Yolk

Egg

Equipment you will use

Mixing Bowl

Add the smoked salmon, crème fraîche, chives and mustard to the egg yolks and stir to combine. Season to taste with salt, black pepper and cayenne pepper. Squeeze enough of the lemon juice into the yolk mixture to season to taste.

Ingredients you will need

Cayenne Pepper