Eggs stuffed with salmon and tartar sauce

This recipe for stuffed eggs with salmon and tartar sauce is a harvest recipe that arose unexpectedly to use leftovers from other recipes.

Like all the recipes of deviled eggs is very simple. You just have to cook the eggs and fill them with the chosen mixture. In today's recipe we have used tartar sauce which, as you already know, is a mayonnaise-based sauce that has capers, egg yolk and white, pickles and onion. At home we made it to accompany a fish and we had leftovers, so it is best to reuse it before it spoils.

This recipe can be made in advance, so we will have it ready when we get home. They can be accompanied with a salad of varied leaves and we will have a full and light dinner.

For decorate the stuffed eggs I have used a pickled gherkin but there are also some trout roe that have a very nice orange color.

Eggs stuffed with salmon and tartar sauce

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A recipe of use with which you will have a second dish full of flavor.

• Mayra Fernandez Joglar

• Recipe type: incoming
• Calories: 230
• Rations: 3

• Preparation time: 5M
• Cooking time: 2M
• Total time: 7M

Ingredients

• 3 boiled eggs (see recipe here)
• 50 g smoked salmon
• 100 g of tartar sauce (see recipe here)
• 1 pickled gherkin or trout roe (optional)

Preparation

1. We put 35 g of salmon in the glass and reserve the rest for decoration. We crush during 5 seconds, speed 5. Add the tartar sauce and mix for 10 seconds, speed 3, left turn.

2. We peel the boiled eggs and cut them lengthwise. We remove the yolks, reserving them for another recipe. Fill with the mixture from the glass.

3. As we fill them, we will place them in a serving dish. When they are all filled, we will decorate them with some strips of the smoked salmon that we had reserved and thin slices of pickled gherkin.

More information - Tartar sauce / How to cook eggs in Thermomix

Adapt this recipe to your Thermomix model