Caribbean · Starter · Easy

Codfish Deviled Eggs

Name: Codfish Deviled Eggs
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Caribbean
Ingredients: 6 eggs; 4 oz cod fillet; 3 tbsp mayonnaise; 1 tsp yellow mustard; 1 tsp lemon juice; ¼ tsp salt, divided; ¼ tsp black pepper; ¼ tsp paprika; 1 tbsp chives, finely chopped

Total: 42 min
Prep: 30 min
Serves: 6
Calories: 140

Jump to recipe

Creamy mustard yolks fill firm egg whites beneath a small mound of flaked cod, with chives and paprika over the top.

A savory fish topping gives Codfish Deviled Eggs more substance than the usual picnic bite. Fresh cod is gently poached and cooled before flaking, so its clean flavor sits clearly above the creamy yolk filling.

Use firm, fully cooled eggs for neat halves and check the fish carefully for bones. Spoon the cod on just before serving so the topping stays distinct instead of disappearing into the filling.

Creamy Savory Make Ahead Party Pescatarian Gluten-free Dairy-free Nut-free Low-carb Keto

Method

Lower eggs into gently boiling water and simmer for until yolks and whites are firm. Cool in cold water for , then peel.
Meanwhile, bring a small saucepan of water to a bare simmer. Add cod fillet and poach over low heat for until it flakes easily and reaches 145°F. Drain, cool and flake, removing bones; season with half the salt and lemon juice.
Halve eggs lengthwise. Mash yolks with mayonnaise, yellow mustard, remaining salt and black pepper until smooth. Spoon or pipe into the whites.
Divide flaked cod among the filled eggs and scatter with paprika and chives. Serve chilled, two halves per person.

Forkue tips

For a smoother filling, press the yolks through a fine sieve before adding mayonnaise.

Storing and reheating

Refrigerate filled eggs and cooked fish separately for up to 2 days. Add the cod and chives shortly before serving; freezing spoils the texture of the whites.

Kitchen gear

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Nutrition per serving, estimated

140Calories

10gProtein

1gCarbs

11gFat

Codfish Deviled Eggs: FAQ

Can I use salt cod?

Yes, after desalting and cooking it according to the package directions. Omit the added salt and taste the fish before topping the eggs.

Can I make the eggs the day before?

Yes. Keep the filled whites covered in the fridge and add the fish topping shortly before serving.

How do I store and reheat Codfish Deviled Eggs?

Refrigerate filled eggs and cooked fish separately for up to 2 days. Add the cod and chives shortly before serving; freezing spoils the texture of the whites.

How long does Codfish Deviled Eggs take?

About 42 min in total: 30 min prep and 12 min cooking.

What do I need to make Codfish Deviled Eggs?

The key ingredients are eggs, cod fillet, mayonnaise, yellow mustard, lemon juice and paprika, plus pantry basics.

Any tips for Codfish Deviled Eggs?

For a smoother filling, press the yolks through a fine sieve before adding mayonnaise.

Method

Forkue tips

Storing and reheating

Kitchen gear

Nutrition per serving, estimated

Codfish Deviled Eggs: FAQ

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