Hard-Boiled Eggs Stuffed with Smoked Salmon Pâté

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Salted herring filletpack 250 g ≈ $4.50 45 g
3. 3 Butterpack 180 g ≈ $1.60 12 g
4. 4 Onions≈ $1.60 per kg 12 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil eggs¹ for 9–10 minutes until fully set, then cool and peel them.

2. Slice eggs¹ in half lengthwise and carefully scoop out the yolks.

3. Blend the yolks, smoked salmon, softened butter³, onion⁴, and black pepper until smooth and thick.

4. Stir in finely chopped dill⁵ with a spoon.

5. Fill the egg whites with the pâté and chill for 15 minutes.

6. Serve once the filling firms up and takes on a matte finish.