Eggs with Salmon Filling
Eggs and salmon provide complete protein and choline, while the fish adds omega‑3 fats. Cream cheese makes the filling smooth and rich, and dill with lemon keeps the flavor fresh.
Boil the eggs (200 g, 4 eggs) until hard-cooked, cool them, and peel. Cut each egg lengthwise and remove the yolks without damaging the whites.
Divide the salmon (100 g) into a main portion, pieces for the filling, and a garnish portion. Blend the main portion with the yolks and cream cheese (80 g) until smooth and creamy.
Squeeze the lemon (15 g). Finely chop the dill (5 g), then add the lemon juice, black pepper (to taste), and table salt (to taste) and mix.
If you prefer a textured filling, finely chop some salmon and fold it into the cream.
Spoon or pipe the filling into the egg whites. Garnish with salmon and dill, then serve chilled.
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