This is a very quick and simple Cod Liver Deviled Eggs recipe! With only four ingredients, it's such an easy dish to make. Serve it as an appetizer, or a side dish. They're even great the next day, as leftovers, for breakfast!
1tablespoonred onionfinely chopped - add more to taste
Instructions
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.
5 large eggs
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.
5 large eggs
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.
4.2 oz cod liver in oil, 1 tablespoon fresh dill, 1 tablespoon red onion
Fill eggs whites: pipe or spoon the filling mixture into each egg white half.
Notes
to dilute the cod liver taste, you can use half of the can or use 7 - 8 large eggs instead of 5
the deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days.