Angel Eggs with Salmon



  • 6 eggs, hardboiled, peeled and cooled
  • 3 ounces wild salmon, cooked
  • 1/2 large ripe avocado
  • 1-3 teaspoons fresh lemon juice
  • 1-2 tablespoons fresh dill, minced
  • 2 tablespoons scallions, finely sliced
  • paprika for sprinkling (optional)
  • salt & pepper, to taste


  1. Slice peeled eggs in half lengthwise. Gently scoop the yolks into a medium mixing bowl and place the whites on a serving tray. Mash yolks into small crumbly pieces with a fork. In a food processor, blend salmon, avocado, lemon juice and dill until well mixed. Add salmon mixture, salt and pepper to the mixing bowl of yolks. Combine well. Fill eggs with yolk/salmon mixture. Garnish with scallions and paprika if desired.

    Tip: to keep eggs from sliding all over your serving tray, before filling, slice just enough egg white off of the bottom of each half to make egg white flat. Alternatively, you can line serving tray with a bed of kale to keep eggs in place