Here’s a ‘Wild’ Twist to Your Usual Deviled Egg Recipe
More Information
Recipe from Pete
Evans
Hard-boiled,
poached or soft-boiled — Are you tired of eating your eggs the ordinary way?
This ketogenic wild salmon deviled eggs recipe from famous chef Pete Evans
gives a twist and introduces loads of new flavors to your usual eggs. Not only
that, but along with the health benefits of eggs, you also get essential
nutrients that salmon has to offer.
For other healthy
recipes, stay on the lookout for our latest collaboration, the “Fat for Fuel
Ketogenic Cookbook.” This book is filled with ketogenic recipes
that are both tasty and nutrient-dense, and is going to be released November 14.
For the meantime, enjoy this delicious recipe!
Serves: 6
Ingredients:
6 free-range organic eggs
4 ounces canned wild red traditional sockeye salmon
[RS1]
4 tablespoons aioli, see recipe
below
1 tablespoon salmon roe
1 teaspoon chopped dill
Procedure:
1.
Fill a medium saucepan with water and bring to a
boil over high heat. Reduce the heat to low so that the water is simmering,
then add the eggs
and cook for seven minutes. Drain, and when completely cool, peel the eggs
under cold water. Allow the eggs to cool completely.
2.
Slice the eggs into halves lengthwise. Carefully
remove the yolk from the white and place the yolks in a bowl.
3.
Mash the yolk with a fork until broken down into
fine pieces. Add the wild salmon and aioli. Whip the mixture until smooth and
creamy with a spatula or wooden spoon. If you like, you can place the mixture
in a food processor and blend until smooth. Season with a little salt and
pepper if needed.
4.
Spoon the mixture into a disposable piping bag.
5.
Lay the egg white halves hole-side up, then pipe
the salmon mixture evenly into the holes until all the salmon mixture is used
up.
6.
Top each filled egg with 1/4 teaspoon of salmon
roe and sprinkle with some freshly chopped dill.
Aioli Ingredients:
4 garlic cloves, roasted
4 organic free-range eggs
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
Sea salt and pepper, to taste
Aioli Procedure:
1.
Place the garlic, egg yolks, mustard, vinegar
and lemon juice in food processor and process until combined.
2.
With the motor running, slowly pour in the oil
in a thin stream and process until the aioli is thick and creamy; add extra
olive oil if needed.
3.
Season with salt and pepper.
Where Did Deviled Eggs Originate[CO2] ?
Deviled eggs are
well-known around the world as an appetizer or part of the main course. Although
there have been a lot of innovations when it comes to the recipe of deviled
eggs, the original deviled eggs dates back to the 13th Century in Andalusia, or
what is now called Spain. A cookbook from that time instructed the cook to
pound the egg yolks with cilantro, pepper, coriander and other ingredients. The
stuffing was then put back in the hollows of the egg whites and fastened with a
small stick.
But why are
deviled eggs called as such? This originates from a tradition in the 1700s, when
foods cooked with spicy ingredients were called “deviled.” Because of the
connection with the devil, church functions devised a different name for it;
thus referring to them as “stuffed eggs,” “dressed eggs,” and “salad eggs.”[1]
What Is Salmon Roe and Is It Healthy?
Often mistaken
for caviar, fish roe is a mixture of eggs taken from different types of fish,
such as herring, kelp, trout and salmon. When the term caviar is used, it usually
refers to sturgeon fish eggs, which are harvested in the Caspian and Black Seas.[2]
Salmon roe, or
Ikura, is normally orange or red-pink in color, and has a mild and sweet
flavor. It can be incorporated into dishes for flavor or to add a pop of color.
But the bright and attractive color of salmon roe is not the only reason why
this ingredient is highly commended in the world. Salmon roe is impressively
nutrient-rich, with some researchers claiming that it contains a higher density
of nutrients than the fish itself. It contains high amounts of DHA and EPA, B
vitamins, vitamin D, folate and thiamine.[3]
Why You Should Get Pasture-Raised Organic Eggs
Eggs have
largely been demonized because of the salmonella bacteria risk they pose if they
are eaten raw or undercooked. The problem is that a lot of people are not aware
that buying eggs from conventional poultry farms dramatically increases the
risk of getting salmonella. This is largely due to the inhumane conditions
egg-laying chickens are subjected to in these conventional farms. Not only
that, but many are also fed antibiotics and food that are grossly not species-appropriate.[DRFS3]
·
1/4
less saturated fat
·
2
times more omega-3 fatty acids
·
2/3
vitamin A
·
7
times more beta carotene[DRFS4]
When buying eggs, make sure that you
choose the free-range organic variant to lower your risk of salmonella
contamination. It will also ensure that you’re getting eggs that are rich in
protein and other essential nutrients.
Go for Wild Salmon Instead of Farmed Salmon
Salmon is widely praised as one of the
best sources of omega-3s, which are essential fatty acids that are important
for promoting brain function. However, salmon is also at the center of a hot
debate when it comes to food safety and toxin content.
Aside from ingesting these possible pollutants lurking in farmed salmon,
its nutritional content is also poorer compared to wild salmon. While studies
show that farmed salmon has more protein content than wild salmon, this is only
a mere 2 percent. Wild salmon basically trumps farmed salmon in almost all of
the other health areas, such as high antioxidant content, omega-3 fatty acids and
potassium levels.[DRFS5]
[ECF6] I highly recommend going for wild Alaskan
salmon because it is one of the best types of fish in the market. It has
the lowest mercury content among the larger types of fish and has high nutrient
density.
About Pete Evans
Pete Evans is an internationally renowned chef who has
joined forces with Dr. Mercola to create a healthy cookbook that’s loaded with
delicious, unique Keto recipes, ideal for people who want to switch to a
ketogenic diet. The “Fat for Fuel Ketogenic Cookbook” will be released November
14.
Pete
has had numerous noteworthy contributions to the culinary world. He has not
only cooked for the general public, but he’s also cooked a royal banquet
for the Prince and Princess of Denmark, a private dinner for Martha Stewart,
and even represented his hometown at the gala GʼDay USA dinner for 600 in
New York City. Pete’s career has moved from the kitchen into the lounge room
with many TV appearances including Lifestyle Channel’s “Home show,” “Postcards
from Home,” “FISH,” “My Kitchen Rules” and “Moveable Feast.”[ECF7]
Source:: Mercola Health Articles
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