1 tsp (5 mL) EACH dehydrated minced garlic, dehydrated minced onion, sesame seeds, and poppy seeds OR 1 Tbsp (15 mL) packaged ‘Everything Spice Blend’
6 large eggs, hard cooked
2 Tbsp (30 mL) mayonnaise
1 Tbsp (15 mL) lemon juice
2 Tbsp (30 mL) cream cheese, softened at room temperature
2 oz. smoked salmon, sliced into 12 strips *Optional
½ tsp (2 mL) dried dill OR 1 tsp (5 mL) chopped fresh dill
In a small pan over medium-low heat, toast dried garlic, dried onion, sesame seeds, and poppy seeds until lightly browned, about 2 - 3 minutes. Transfer to a plate to cool.
Peel and slice hard cooked eggs in half and scoop out the yolks into a medium-sized bowl. Mash yolks using a fork until no lumps remain. Add mayonnaise, lemon juice, and cream cheese and mix until fully combined. Stir in 3 tsp (15 mL) of toasted spices.
Transfer yolk mixture to a re-sealable plastic bag and cut a ½ inch hole in the corner of the bag.
Squeeze the yolk mixture into the egg white halves. Top each half with a piece of smoked salmon and sprinkle with dill and remaining 1 tsp of toasted spices.
Makes 12 servings.
Nutrients per serving:
Protein 3 g
Fat 6 g
Sodium 54 mg
Fibre 0.1 g