Deviled Eggs with Smoked Salmon by Nancy T. Maar
This is also a wonderful addition to brunch. It's got loads of protein and really no sugar! You can make extra or double the recipe and store them, covered, in the refrigerator for later, or the next day.
Yields 6 eggs; serving size ½ egg with ½ ounce smoked salmon on top
Calories: 68.12 grams
Protein: 4.54 grams
Carbohydrates: 0.60 grams
Sugar: 0.36 grams
Fat: 9.93 grams
6 hard-boiled eggs, peeled
½ cup Basic Mayonnaise (page 238)
2 tablespoons green onions, minced
½ teaspoon Basic Mustard (page 241)
½ teaspoon white wine vinegar
Salt and pepper to taste
½ teaspoon Splenda
2 ounces smoked salmon cut in small matchstick pieces
Arrange the egg halves on a platter. Blend everything but the salmon in a bowl, using an immersion blender or a fork.
Stuff the eggs with the yolk mixture. Decorate the tops with strips of smoked salmon.
“Deviled”
The “deviled” in deviled eggs is actually a verb. Deviling an egg or another food means to heavily season it. Often, the seasonings make the food spicier or hotter. Because of the devil's obvious association with heat, these foods came to be known as deviled.
