Prep Time: 10  minutes        |        Cook Time: 15 Minutes        |        Makes:  16

Ingredients

• 8 Lodge Farms large free range eggs
• 100g Deli Originals Fresh beetroot hommus
• 100g The Fishmonger smoked salmon
• ¼ small red onion, very finely sliced
• ½ Lebanese cucumber, halved and thinly sliced
• 1 tbsp fresh dill, chopped  

Method

1. Cook the eggs in a saucepan of boiling water for 12 minutes or until hard boiled. Cool under running cold water. Remove shells, cover and chill in fridge.
2. Slice eggs in halves and remove the yolks. Place the yolks in a mixing bowl and add the beetroot hommus. Mash together, with a fork, until combined.
3. Spoon a generous amount of the mixture onto the egg whites, filling the indentation left by the yolk. Top with pieces of smoked salmon, red onion and cucumber. Garnish each piece with small dill fronds.
4. Refrigerate until ready to serve.