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Two Way Deviled Eggs

Canadian.Recipes's picture
Ingredients
  Eggs 12
For salmon filling
  Canned sockeye salmon 3 3⁄4 Ounce, drained (1 can, 106 gram)
  Mayonnaise 3 Tablespoon (adjust quantity as needed)
  Salt 1⁄2 Teaspoon
  Hot pepper sauce 1 Dash
  Chopped green onion/Fresh parsley 1 Tablespoon
For peppery mustard filling
  Pickled jalapeno pepper 1 , minced
  Mayonnaise 4 Teaspoon (adjust quantity as needed)
  Dijon mustard 1 Teaspoon
  Thyme sprig 2
Directions

Place eggs in single layer in saucepan; pour in enough cold water to come 1 inch (2.5 cm) above eggs. Bring to boil; remove from heat. Cover and let stand for 25 minutes. Drain eggs; immerse in cold water until cool. Peel and halve eggs.
Transfer half of the egg yolks to bowl; transfer remaining egg yolks to separate bowl.
Salmon Filling: To one bowl of yolks, add salmon, mayonnaise, salt and hot pepper sauce; mash together until very smooth, adding more mayonnaise if necessary. Spoon into piping bag fitted with fluted tip; pipe into 12 egg halves. Garnish with green onion.
Peppery Mustard Filling: To other bowl of yolks, add jalapeno pepper, mayonnaise, mustard and salt; mash together until very smooth, adding more mayonnaise if necessary. Spoon into piping bag fitted with fluted tip; pipe into remaining eggs. Garnish with thyme. Makes 24 appetizers.

Recipe Summary

Cuisine: 
Canadian
Method: 
Boiled
Ingredient: 
Egg

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