Salmon Edamame Egg Boats

A quick, and egg recipe that’s pretty enough for entertaining too! Pre-boiled and peeled eggs make this a very quick effort. Simply pluck out the yolks and use the as “boats”!

Serves 3

Salmon Egg Boats
Save RecipeSave Recipe

Ingredients

  • 3oz (about ½ can) Trader Joe’s Wild Alaskan Pink Salmon, drained
  • ¼ cup ready-to-eat edamame
  • 1 tablespoon (substitute with soy sauce if sensitive to heat)
  • About 2-3 leaves, chopped
  • 6 Trader Joe’s Cage Free Fresh Hard-Cooked Peeled Eggs, washed, halved and yolks removed
  • Pepper to taste

Instructions

  1. Mix together salmon, edamame, sriracha sauce and chopped mint, mashing the salmon and edamame as you go.
  2. Place egg white boats on a flat surface and remove extra moisture by pressing on them gently with a few sheets of paper towels.
  3. Spoon salmon mixture into the cavity of each egg white boat.
  4. Season with pepper to taste. Add another drop of sriracha (or soy sauce) to enhance flavor if needed. Serve immediately or refrigerate in a covered container for up to 6 hours before serving.
7.8.1.2
81
https://www.livelightmd.com/5-minutes/salmon-edamame-egg-boats/

Ready in 5 minutes!

Serves 3
Per serving (4 egg boats) nutrition facts

Calories: 90
Saturated Fat: 0.2g
Fiber: 1g
Protein: 16g