Cod Liver salad deviled eggs on a white plate with Brick background

Cod Liver Deviled Eggs

We all really enjoyed these Cod Liver Deviled Eggs. Well, except for my daughter. She couldn’t have them because she’s allergic to all fish and shellfish, unfortunately. I will have to make it up to her and make seafood-free deviled eggs. Stay tuned for those!

Hubby had a few of the deviled eggs and said it would make a great dinner party appetizer dish.

My parents tried these too, of course (they are also my taste testers sometimes!). Dad loved them and said “very nice” (it’s our family inside joke, that grandpa always just says “very nice” when he likes something). My mom, who likes to get ideas about different dishes she can make for their group of friends during their weekly weekend gatherings, made the recipe that same weekend! I guess it’s safe to assume that the recipe was a hit!

So, after the positive reviews of my taste testers and critics, I decided to share it with you.

Why I love this recipe:

  • It’s super healthy! Omega 3’s, antioxidants, vitamins A, C, and D, folate, protein, and so many other nutrients!
  • Super easy to prepare, as you’ll see below
  • Looks impressive on a dinner party table
  • Can be enjoyed as a healthy snack too
Cod Liver salad deviled eggs on a white plate with dark background

Main Ingredients for the Cod Liver Deviled Eggs:

Really simple 4 ingredients:

  • Eggs: You will need hard boiled eggs (cooked for about 7-8 minutes) I love Natasha’s Kitchen instructions on How to Cook Perfect Hard Boiled Eggs.
  • Dill: fresh dill enhances the dish and adds a little color to the deviled eggs.
  • Red onion: adds a little more flavor and color. Add as much, or as little as you like. I usually add about 1 tablespoon of chopped red onion, otherwise the onion taste overtakes all other flavors.
  • Cod Liver: Use canned cod liver, in its oil. Cod liver is super healthy. Plus, there is no need to add mayonnaise. This is the one I use:
Cod Liver Egg Salad

How to prepare the Cod Liver Deviled Eggs:

So this is an easy, four-step, process:

  1. Boil the eggs, cool in ice water bath.
  2. Peel the eggs, slice in half (lenghtwise) and remove egg yolks
  3. Add egg yolks and cod liver (with its oil) to a mixing bowl and mash. Add the chopped dill and onions. Mix well to combine.
  4. Pipe or spoon the filling into each egg white.

Make it a Cod Liver snack:

The Cod Liver filling for the deviled eggs is almost like a pâté. It so good to spread on a cracker, slice of bread or baguette. It’s a really healthy snack. There are so many health benefits in cod liver oil, eggs, dill and red onion. Why not make a quick spread and enjoy it for lunch and as a snack?

Frequently Asked Questions:

Where can I find canned Cod liver?

Canned Cod liver can be found at any grocery store. You can also purchase it on Amazon.


Can I make the recipe ahead:

For sure. You can make the recipe up to 2 days ahead and store it in an airtight container, in the refrigerator.

Try these dinner party favorites:

Cod Liver salad deviled eggs on a white plate with Brick background

Cod Liver Deviled Eggs

Yield: 10 deviled egg halves
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A very simple Cod Liver Deviled Eggs Recipe, with just 4 ingredients. Serve it for breakfast, as a snack, or as a dinner party appetizer!

Ingredients

  • 5 large eggs, hardboiled
  • 1 can cod liver in oil
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon red onion, finely chopped - add more to taste

Instructions

  1. Cook the eggs: place 5 large eggs in a pot and completely cover with cold water. Bring to a boil over high heat, then reduce heat to medium. Cook the eggs for 7-8 minutes and transfer to an ice water bath or simply drain the hot water and rinse eggs under cold tap water for several minutes, until the eggs have cooled.
  2. Prepare the eggs: Peel the eggs and, using a sharp knife, cut each egg in half, lengthwise. Using a teaspoon remove the yolk from each egg half and place in a medium mixing bowl. Place the egg white halves onto a serving platter.
  3. Prepare the filling: Add the canned cod liver and oil to the bowl with the egg yolks and mash the cod liver and yolks with a fork or a potato masher. Add the chopped dill and red onion and mix well to combine.
  4. Fill eggs whites: pipe or spoon the filling mixture into each egg white half.

Notes

- the deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 56Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 108mgSodium 36mgCarbohydrates 0gFiber 0gSugar 0gProtein 3g

Nutrition information isn’t always accurate.

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