Deviled Eggs with Salmon and Farmer’s Cheese
A delicate Easter appetizer with soft-boiled eggs filled with a creamy salmon and mild farmer’s cheese mixture. Quick to prepare and elegant for a holiday table.
- Time
- 15 min
- Serving
- 320 kcal
- Ingredients
- ≈ $2.59
- Protein
- 22 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Lightly salted salmonpack 200 g ≈ $9.00 35 g
- 3 Cream cheesepack 140 g ≈ $1.80 35 g
- 4 Dillpack 50 g ≈ $1.80 4 g
- 5 Lemon≈ $4.70 per kg 8 g
- 6 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Place eggs1 in boiling water and cook for 9 minutes. Cool in ice water, then peel.
Slice eggs1 lengthwise, remove yolks, and mash them with a fork.
Finely chop the salmon and dill4, reserving a little salmon for garnish.
Mix yolks with farmer’s cheese, salmon, dill4, lemon5 juice, and black pepper.
Fill egg whites with the mixture and top with reserved salmon. Serve chilled.
Tips
- Why it works
- Boil the eggs for exactly 9 minutes, so the yolk stays soft for the creamy filling. An overcooked yolk will make the filling dry.
- Substitutions
- Replace the lightly salted salmon with canned salmon in oil (35 g, without the oil) or fresh fillet, salted first and left for 15 minutes.
- Common mistakes
- If the filling leaks out of the eggs, they were cut too deep or not filled quickly enough. The whites should stay intact.
- Storing and reheating
- Keeps 1 day in the fridge, best eaten right away. Don't reheat, serve cold.
- Serve with
- Serve with thin cucumber slices or lemon wedges on a festive table.
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