Devilled Eggs with Salmon and Ginger, Lime & Chilli Flavour Pearls 

Devilled Eggs are a delightful addition to the table at any time of the year but what a cute idea for Easter! 🐰🐣💐 Devilled Eggs with Salmon and Ginger, Lime & Chilli Flavour Pearls are a super tasty variation on the Classic version that we all know and love. We have kept the creamy Yolk mix essentially the same (easy to keep some aside for the fussy eaters then) but added a chunk of hot Smoked Salmon and coated them with Japanese Rice Seasoning for a gorgeous savoury umami edge. Adding Ginger, Lime & Chilli Flavour Pearls to finish gives a fresh zingy pop that’s just divine.

What you’ll need

• 12 Large Eggs
• 1/2 Cup of your favourite Mayonaise
• A couple of generous teaspoons Dijon Mustard
• Lots of Salt & Pepper
• Japanese Rice Seasoning (a super tasty Sesame & Seaweed sprinkle – Woolies has it)
• Smoked Salmon – a portion of Hot Smoked or slices of your favourite
• Ginger, Lime & Chilli Flavour Pearls

To do

Lets boil the Eggs first. I tend to cook mine cold from the fridge. Pop them into a pot that will be large enough for you to give them a stir whilst cooking. Add Water to cover the Eggs and cook over a high heat until they come to the boil. Turn the heat down so they are not bubbling like crazy but still lightly bubbling and make sure to give them a stir with a wooden spoon every minute in a circular (like a whirlpool) motion to help keep the Yolks in the centre of the Eggs. Ready in 10 minutes from when they boiled, then run cold water on them until they are completely cold. I often add some Ice to cool things down quickly. 

Next

Now to peel the Eggs. Hopefully they peel nicely for you, mine were a bit of a mess! The fresher the eggs often the more difficult to peel nicely. Luckily the Japanese Rice Seasoning covered up the less than pretty bits!

Next cut each Egg in half and carefully remove the Yolk. Pop them into a blender (or a bowl if you prefer to mash with a fork) and add the Mayonaise, Mustard and Season well. Blend until the mix is nice and smooth. Check the flavour. Add more seasoning, Mustard or Mayo if you think it needs it. 

To serve

Gently dip your unfilled Egg Whites into the Japanese Rice Seasoning then place them directly onto your serving plate. If they don’t sit nicely feel free to slice a sliver off the base so they stop toppling over.

Carefully pipe (I used a disposable piping bag with a star nozzle) or spoon the creamy Yolk mixture into each Egg. Add a nice flake or slice of Smoked Salmon on to each Egg. Sprinkle the tops with a little more Japanese Rice Seasoning and lastly just before serving add a spoonful of Ginger, Lime & Chilli Flavour Pearls to each Egg. These are just so delicious, I hope you enjoy them as much as we did 🙂

Until next time

From the Peninsula Larder Team

“A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked.”

— Bernard Meltzer