No home kitchen is complete without a go-to recipe for deviled eggs that you can count on come party time. A brunch classic at our house, these deviled eggs up the ante with smoked salmon, along with the savory flavors of tahini and Dijon mustard.

This recipe yields 16 deviled eggs

INGREDIENTS

8 eggs
4 ounces smoked salmon
2 tablespoons tahini
2 tablespoons Primal Kitchen Organic Dijon Mustard
2 tablespoons chives, minced
2 tablespoons lemon juice
1 tablespoon coconut fat
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper
Salmon roe and/or chives, for garnish

8 eggs
115 g smoked salmon
2 tablespoons tahini
2 tablespoons Primal Kitchen Organic Dijon Mustard
2 tablespoons chives, minced
2 tablespoons lemon juice
1 tablespoon coconut fat
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper
Salmon roe and/or chives, for garnish

Directions

Bring a pot of water to a rolling boil. Gently place eggs in the pot, lowering them in with a spider whisk. Cook for 12 minutes. Remove from the pot and allow to cool.
Once eggs are cool, gently peel off shells and cut in half lengthwise. Carefully spoon out the yolk into a mixing bowl and arrange egg whites on a plate. Lightly salt the whites.
Add salmon, tahini, mustard, chives, lemon juice, coconut fat, salt, and pepper to the mixing bowl.
Using a spatula, mix together until it forms a creamy consistency.
Using a spoon, fill the egg whites with some of the salmon filling.
Garnish with salmon roe or chives.

Tips

**You can also mix the filling in a standing mixer fitted with the paddle attachment; however, this is not necessary.