Aphrodisiac: Smoked Salmon Deviled Eggs

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There is something rather seductive about a deviled egg. Maybe the term “devil” just makes them a little naughty. I have a deviled egg recipe for you that is different and not the traditional way to make deviled eggs. One thing is for certain, they turn out delish! There are a few aphrodisiacs in the recipe including eggs, salmon, and tomatoes.

Eggs are a sign of fertility and new life. Tomatoes are known as the “love apple” red, juicy and scandalous. As for salmon, it is a great source of protein, making it great for your stamina. It also has omega 3′s, proven to elevate serotonin levels in the brain which enhances your sex mood.

A yummy recipe with great natural aphrodisiacs is a winning combination.

Smoked Salmon Deviled Eggs

Ingredients:

• 12 eggs
• 10 cherry tomatoes, halved and seeded
• 4 ounces cream cheese, softened
• 1 (6 ounce) can skinless, boneless salmon, drained and flaked
• 2 tablespoons mayonnaise
• 2 tablespoons spicy brown mustard
• 1 1/2 tablespoons sour cream
• 1 tablespoon lemon juice
• 1/4 teaspoon grated lemon peel, or to taste
• 1 teaspoon smoked paprika
• Sea salt and pepper to taste
• paprika for garnish

Directions:

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.

Place the tomatoes, cut sides down, onto a paper towel to drain.

Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with sea salt and pepper.

Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.