Codfish Deviled Eggs

What you need

Ingredients

Measured for 3 servings.

• 12 pcs (approx. 660 g)Eggs
• 105 gMayonnaise
• 5 gMustard
• 2 gPepper
• 2 gSalt
• 1 gPaprika
• 20 gChives
• 2 gBlack Pepper
• 20 gCodfish Bulljaw

Make it

Method

1. 01

   Weigh and prepare all ingredients for Codfish Deviled Eggs: 12 pcs (approx. 660 g) Eggs, 105 g Mayonnaise, 5 g Mustard, 2 g Pepper, 2 g Salt, 1 g Paprika, 20 g Chives, 2 g Black Pepper, 20 g Codfish Bulljaw. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Eggs in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 35 minutes. The ingredients should be tender but not falling apart.

4. 04

   Cook fish or prawns until opaque; aim for 63°C at the thickest point.

5. 05

   Divide Codfish Deviled Eggs into 3 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.