Salmon Devilled Eggs
These salmon devilled eggs will be the hit of any party. Putting a seafood spin on this classic appetizer is so simple, but makes a crazy delicious flavour difference!
Ingredients
- 8 eggs
- 1/2 cup finely chopped salmon I recommend using tinned salmon or fresh, smoked salmon
- 1/3 cup mayonaise
- 2 tsp dijon mustard
- Paprika, for sprinkling
- salt and pepper to taste
- juice of 1/2 lemon
- 1 bunch chives, chopped
Instructions
- In a large pot, cover the eggs with water and bring to a boil. Allow eggs to cook for 10 minutes then let stand.
- Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
- Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork.
- Stir in the salmon, mayonnaise, lemon juice, Dijon mustard. Season with salt and pepper.
- Transfer mixture to a plastic bag and cut a small hole into the corner.
- Fill each egg white half with the mixture. Sprinkle with paprika. Top with chives. Serve chilled.
Tried this recipe?Let me know how it was!