I love eggs. My family and I eat it every day- scrambled, boiled or sunny side up. Yes, I know it is bad. It’s just that almost all of us cannot resist it. We liked it so much regardless of the cholesterol or calories it had. In fact, my siblings and I developed allergies when we were younger and even our children did so. As we got older, we tried to eat it in moderation. Although, I must admit that breakfast is not complete without it.
I attended an Easter party earlier and I had one of the most delicious deviled eggs I’ve ever tried. Hmm, deviled eggs on Easter can sound a bit funny. It inspired me to add a little twist to this appetizer that is perfect for parties or celebrations. Check out some other Easter delights in this recipe book.
24 eggs, boiled and peeled
2 cups low fat mayonnaise
2 tablespoons mustard
1 red onion, finely chopped
2 tablespoons pickle relish
50g smoked salmon, chopped
Juice from a lemon
Slowly cut the eggs into half lengthwise using a sharp knife or egg slicer. Scoop out the cooked yolks and place them in a large bowl. After, place the egg whites in a tray with the holes facing up.
Using a fork, mash the egg yolks. Add the mayonnaise, mustard, chopped onion, pickle relish, chopped salmon, lemon juice and lemon rind. Mix well until the ingredients are well combined. Refrigerate for 30 minutes to 1 hour.
Assemble the eggs by placing some egg mixture into the egg whites. You can be as generous as you want. Sprinkle the eggs with paprika. Do this for the remaining ingredients. Transfer the eggs to a platter and serve immediately or refrigerate. It is best eaten chilled.
Photo Courtesy Of: alanagkelly