Salad with Deviled Eggs

Mon, 25 July 2016

Roz Purcell joined us in the kitchen to make Salad with Deviled Eggs

Serves 1
 
2 eggs
1/2 avocado, peeled
1 tbsp freshly squeezed lemon juice
1 tbsp chopped fresh coriander leaves
1/2 tsp smoked paprika, plus extra to garnish
1/2 tsp Dijon mustard
handful of rocket leaves
55g smoked mackerel
lemon slice, to garnish
 
Place the eggs in a saucepan and add enough cold water to cover the eggs by 2.5cm.

Bring to the boil, then remove from the heat, cover the pan and let them sit in the hot water for 12 minutes.

Remove the eggs from the water with a slotted spoon and run under cold water to cool them down.
 
Once the eggs are cool enough to handle, peel them and cut them in half lengthways, removing the yolks.

Place the hardboiled yolks, avocado, lemon juice, coriander, smoked paprika and mustard in a food processor and blend together.
 
Use a small spoon to fill the hollowed-out egg whites with the 'mayo'.

There will be some left over, so use this to garnish the mackerel salad.

Sprinkle the eggs with a little smoked paprika.
 
To finish the salad, place the rocket leaves on a plate and flake over the mackerel.

Nestle the filled eggs into the rocket and add dollops of the remaining 'mayo' to serve.

Garnish with a lemon slice.

Watch how it's made below: