Smoked Salmon Deviled Eggs
Ingredients
- 12 eggs hard-boiled, peeled, and halved vertically
- 1 cup mayo paleo or homemade
- 1 teaspoon Primal Kitchen Dijon mustard
- 1 teaspoon Redmond Real salt
- 1/4 cup smoked salmon cut into triangles (for ears)
- 4 tablespoons fresh chives cut into ½ inch long pieces (or whiskers)
- 24 whole peppercorns for eyes
- 12 capers for nose
Instructions
- In a food processor, puree the egg yolks until crumbled. Add the mayo and mustard, puree until smooth. Add a teaspoon of salt. Add more seasoning to taste.
- Using a piping bag or spoon, gently pipe mixture into each egg white. Garnish each egg with 2 triangles of smoked salmon at the top of the egg for ears, 6 pieces of chives for the whiskers, 2 whole peppercorns for the eyes and 1 caper for the nose.
- Cover and refrigerate for up to 2 days.