The third recipe is perfect for a potluck party, packed with healthy protein and, of course, suitable for a special dinner during these weeks of dieting.
My mother always made these eggs with tuna and homemade mayonnaise, but I prepared them with marinated salmon and low fat cream cheese, to reduce the calories in the recipe. The gherkins and/or capers and palm hearts add the contrast of color, flavor and texture. Red pepper flakes and chives bring a slightly hot but also fresh touch.
4 oz. cream cheese (low fat)
1 tbsp. low fat mayo
100 grs. marinated salmon
1/3 cup chopped green onion
1 tbsp. finely chopped gherkins or capers
palm hearts (optional)
1 tbsp. honey mustard sauce
chives and red pepper flakes to garnish
1 romaine heart or 1 large boiled potato
STEP 1.- Place the eggs in a pot with warm water, bring to a boil and cook for 10 minutes. Cool, peel and cut in half. Remove the yolks.
STEP 2.- Use a food processor or hand blender to mix the salmon, yolks, cream cheese, mayo, and green onion. Blend until smooth puree. Add gherkins (or capers) and chopped palm hearts (optional) and mix with a fork, to maintain texture. Add salt if needed.
STEP 3.- Place the egg whites on a lettuce or boiled potato bed (or a special dish for deviled eggs), to keep them from rolling. Fill the egg halves with the prepared cream, either with a spoon or a piping bag.
STEP 4.- Add a few drops of your favorite honey mustard sauce. You can also prepare your own sauce, mixing 1 tsp. honey, 1 tsp. vegetable oil, 1/ tsp. mustard, ½ tsp. dill, a few lemon drops.
STEP 5.- Garnish with chives, red pepper flakes.
- Instead of marinated, the salmon can be smoked. You can also use smoked cod or even boiled shrimp.
- You can also use salmon roe to garnish