Salmon Salad Deviled Eggs

Salmon Salad Deviled Eggs

  By  , ,

October 12, 2015

  • Prep: 30 mins
  • Yields: 12 Servings
Salmon Salad Deviled Eggs


1Slice eggs in half lengthwise; remove yolks and set whites on a serving platter.

2Place yolks in a medium bowl; mash. Stir in the salmon, mayonnaise, pickles, mustard, pepper, salt and paprika.

3Spoon or pipe filling into each egg white half. Sprinkle with red pepper, if desired.


1 dozen hard boiled eggs, peeled

1 can (6.0 oz), boneless, skinless pink salmon in water, drained

1/2 cup mayonnaise

1/2 cup finely chopped prepared Mrs. Wages® Dill Pickles

2 tsp yellow mustard

1/2 tsp black pepper

1/4 tsp salt

1/4 tsp paprika

Red pepper, optional


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For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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