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Deviled Lox

Deviled Lox

Serves 4-6


6 eggs

1/4 cup mayonnaise

2 Tablespoons yellow mustard (or your favorite)

1/4 cup minced red onion (about 1/2 small red onion)

3 Tablespoons capers, minced

1 package cured salmon (packed in the fish section of your local grocers)

salt and pepper to taste

dill (optional) - not pictured because it was sold out! BUMMER


Bring a medium pot of water to a rolling boil. Gently add eggs and set timer for 12 minutes. When the timer goes off, remove from heat and pour water into the sink. Cover pot with lid and shake the eggs so they crack. Fill the pot back up with cold water and let cool.

*the cold water will go into the cracks of the eggs to help cool the eggs quicker and to prevent the thin membrane from sticking to the egg white

When the eggs are cooled, gently remove the shell and rinse. Slice the eggs in half popping the yolk in to a separate bowl and the whites reserved on a plate.

Using the back of a fork, smash the egg yolks into a powder, make sure there are no chunks so the filling will be nice and creamy.

Add in mayonnaise, yellow mustard, red onion, and capers and mix. TASTE! The capers are very salty so extra salt may not be needed. Adjust seasoning to your tasting.

Add filling to a freezer bag or a pastry bag, cut the corner or tip off and gently squeeze the filling into the egg whites. Roll up small portions of the lox (cured salmon) and place on top of the deviled egg and serve. Keep cold.

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