Deviled eggs with fresh cheese, capers and smoked salmon

I love eggs! And I eat them several times during the week … often my dinner undergoes a soup and some eggs … and the most curious is that this is the first recipe with eggs that I publish here! I think is because I prefere the most usual and simple ways: poached or fried with a little salt and pepper and accompanied with a loaf of bread.

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There are many versions of Deviled Eggs. This one is much lighter and less sinful because it doesn’t use the usual mayonnaise. Also this recipe marks the beginning of the partnership with Tété Cheeses, for more than 50 years delighting us with their cheeses. It began with a more traditional production, but currently offers a range of diversified products, made with cow’s, goat’s or sheep’s milk.

I grew up surrounded by animals and I remember as a small kid tasting goat and sheep’s milk, which are in no way similar to cow’s milk. Therefore also the products made with the different types of milk are quite distinct. So I am a great admirer of the brand. Besides being able to purchase the products comfortably from home by the online store , the brand offers a diverse range of products combining the tradition of decades with the quality of preparation.

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SERVES: 6
TIME:
45 MIN

Ingredients:
6 Eggs
75g of Fresh Cheese
1 tbsp of chopped capers (reserve a few for garnish)
Salt and pepper
1 tsp honey
1 Branch of Coriander
40g Smoked Salmon

Cook the eggs in boiling water for 5 minutes. Take them out and leave them in cold water to cool. Take the shell off, cut them into halves and set aside (separate the egg yolks and place them in a bowl).
In this bowl, add the drained fresh cheese, salt and pepper, honey, chopped capers and chopped coriander.
Mix it with a fork to obtain a uniform mixture.
Place this stuffing inside the cavity of eggs, garnish with a few capers and bits of smoked salmon. Serve chilled.

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