Deviled eggs are such a party favourite and easy to prepare for any host. Salt cod and eggs make a delicious team, so why not combine them into a version of deviled eggs with salt cod? To make the deviled eggs more spicy, just add some drops of tabasco to the mixture. This dish can be refridgerated for up to 8 hours before serving, so that makes the party planning even easier.
8 servings
30 minutes
Easy
Ingredients
200 g of codfish, shredded, Terra do Bacalhau
8 eggs, room temperature
6 tbsp mayonese
1 tsp mustard
2 tbsp finely chopped red onion
Parsley, chopped, to taste
Salt, to taste
1 tbs paprika, to garnish
Salad leafs, to garnish
Preparação
- Soak the cod according to instructions. If there still are lumps in the codfish, shred them using your fingers. Bring a pot of water to the boil and let the cod simmer quickly until done. Drain the water and reserve.
- Fill up a large saucepan with cold water and add the eggs gently.. Make sure that they are properly covered. Bring the saucepan to a boil, then remove from the heat and cover. Let the eggs sit in the saucepan for about 10-12 minutes until they are done. Drain the hot water and let them cool under cold water, then peel.If you crack the eggs while they are still cooling, it will make it easier to peel the shells.
- Slice the egg lengthwise in halfs. Slip out yolks and smash with a fork. Add codfish, mayonese, mustard, chopped red onion and salt and mix well. Add more mayonese to the mixture if needed to get a creamy texture.
- Use a spoon to fill the egg white halves with the mixture. Place the salad on a serving tray and place the eggs on top of the salad. Sprinkle with a little paprika and some parsely to decorate.
