Two Way Deviled Eggs
|For salmon filling|
|Canned sockeye salmon||3 3⁄4 Ounce, drained (1 can, 106 gram)|
|Mayonnaise||3 Tablespoon (adjust quantity as needed)|
|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|
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.