Codfish Deviled Eggs

What you need

Ingredients

Measured for 6 servings.

• 12 pcs (approx. 660 g)Eggs
• 105 gRegular full-fat mayonnaise
• 5 gMustard
• 2 gGround black pepper for filling
• 2 gSalt
• 1 gPaprika
• 20 gChives
• 2 gCoarsely crushed black pepper for garnish
• 20 gCooked, boneless cod flakes, 20 g edible

Make it

Method

1. 01

   Start with 20 g already cooked, cooled, boneless cod flakes; if using salt cod, desalt and cook it according to its package first, then weigh 20 g edible fish. Place twelve eggs in water, bring to a boil and cook until hard-set, about 10–12 minutes. Cool promptly in cold water and peel; the 35-minute page time assumes the cod is prepared beforehand.

2. 02

   Halve the eggs lengthwise and remove all twelve yolks. Mash them with the measured 105 g regular mayonnaise, 5 g mustard, 2 g fine black pepper, 2 g salt and 1 g paprika until smooth. Taste before adding any extra salt because salt cod can be salty. Spoon or pipe the filling evenly into the 24 egg-white halves.

3. 03

   Divide the measured 20 g cooked cod flakes over the eggs and finish with 20 g chopped chives and 2 g coarsely crushed black pepper. Refrigerate until serving; divide into six portions of four halves. No oil, onions or spices from a separate bulljaw preparation are included in the displayed nutrition.