Deviled Eggs w/ Gravlax Salmon
by Chef David McGrath
Deviled Eggs w/ Gravlax Salmon
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Pasture-raised deviled eggs with avocado stuffing, cauliflower, and bell pepper pickles. Topped with slices of Chef Dave's own gravlax, salmon cured over five days with coconut sugar, salt, and dill.
- Pickles: Red Bell Pepper*, Onion*, Cauliflower*, Coconut Vinegar*, Juniper, Clove, Bay Leaf, Mustard Seed, Dill Seed
Eggs: Pasture-Raised Eggs, Avocado*, Mustard, Dill, Salt, Pepper, Harissa
Gravlax: Salmon, Coconut Sugar, Kosher Salt, Dill
*Organic
We use sustainably-caught wild Alaskan coho salmon, low in Mercury and high in Omega-3's. Learn more about choosing a salmon that's good for you and the ocean: http://seafood.edf.org/salmon - No prep necessary, just open up and enjoy!
