Deviled eggs make a great snack to have on hand, providing a healthy balance of dietary protein and fat. These are great to bring to events and potlucks because they make an impression with their contrasting colors!
4-ounces thinly sliced smoked salmon
9 large pasture raised eggs
1 tablespoon Dijon mustard
1/3 C avocado oil mayonnaise (I like Primal Kitchen)
1 tsp finely chopped, fresh dill, (ore more to taste)
Pinch of sea salt
freshly ground black pepper
Beet juice (optional for coloring the eggs)
Prepare hard boiled eggs: Place eggs in a pot of cold water. Bring to a boil, turn off heat, cover, and let sit for 8-10 minutes to desired done-ness. Drain water, fill pot with ice water and let sit for 5 minutes. To make them extra fancy, peel the eggs and soak them in beet juice to give them a purple hue.
Cut the eggs in half and scrape yolk into a small bowl and add mustard, mayo, dill, salt and pepper. Mix until well incorporated and carefully spoon, (or pipe) back into egg white halves. Arrange the salmon lox in on top of the egg and garnish with more dill, and paprika.