Salmon Deviled Eggs with Homemade Mayonnaise

Ingredients and Weight:

• 8 large eggs
• 1 pound fresh salmon fillet
• 1/2 cup chopped fresh parsley
• 1/3 cup mayonnaise (homemade or store-bought)
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• 1 teaspoon chili flakes (optional)

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Hard-boil the eggs and let them cool. Peel the eggs and cut them in half lengthwise. Remove the egg yolks and place them in a bowl.
2. Cook the salmon fillet in boiling water until fully cooked, then flake it into small pieces.
3. In a bowl, combine the mayonnaise, lemon juice, mustard, chili flakes, and salt and pepper to taste. Mix well.
4. Add the salmon pieces and chopped parsley to the mayonnaise mixture and mix thoroughly.
5. Spoon the salmon mixture into the egg whites and serve with a side of homemade mayonnaise for dipping.

Nutritional Information:

• Calories: Approx. 300 per serving (based on standard nutritional values of ingredients)
• Fat: 20g
• Protein: 22g
• Carbohydrates: 8g

Dish Characteristics:

• This dish combines the rich flavor of salmon with the classic deviled egg recipe, creating a unique and delicious dish.
• The homemade mayonnaise adds a fresh and creamy touch to the dish.
• The dish is both visually appealing and easy to prepare, making it a great choice for any occasion.

User Comments:

• "The salmon deviled eggs were a hit at our dinner party! The homemade mayonnaise was a great addition."
• "This dish was very tasty and the salmon added a nice rich flavor to the deviled eggs."
• "I loved the combination of flavors in this dish. It was definitely a unique and creative idea."

Special Precautions and Tips:

• Make sure to use fresh salmon fillet for the best flavor.
• Hard-boil the eggs carefully to avoid breaking the yolks.
• Adjust the seasoning according to your taste preference.
• The homemade mayonnaise can be made in advance and stored in the refrigerator for up to a week.