ANGEL EGGS with smoked salmon
The classic deviled egg recipe is now updated so we can enjoy them with our angelic furry friends. As a health kick, this recipe uses yogurt instead of mayonnaise, and you can save a few of the eggshells to finely crush into a powder that you can keep in the refrigerator and sprinkle on your dog’s food. This recipe yields 24 Angel Eggs.
Gluten-free
No added sugar or added salt
INGREDIENTS
12 large eggs
½ lemon, juiced
½ c plain nonfat yogurt
1 tbs minced capers
1 tsp finely chopped fresh thyme
1 tsp finely chopped fresh dill
½ tsp smoked paprika
2 oz smoked salmon
1 tsp chopped fresh Italian parsley
INSTRUCTIONS
Place the eggs in a pot and cover with water by 1 inch. Cover and bring to a boil over high heat. Once boiling, remove from the heat and let sit for 10 minutes. Transfer the eggs to an ice bath, then dry and transfer the eggs to the freezer for 10 minutes. Peel the eggs and halve each lengthwise. Refrigerate the whites and place the yolks in a bowl.
To the egg yolks add the lemon juice, yogurt, capers, thyme, dill, and smoked paprika. Finely chop 1 oz of the smoked salmon and add to the bowl. Use a fork to mash the yolks until smooth and combined with the rest of the ingredients in the bowl. Spoon the mixture into the halved egg whites.
Slice the remaining salmon into thin strips about one-inch long. Garnish the eggs with the salmon strips and parsley.
BONE APPÉTIT! 🐾❤️
