Salmon Salad Deviled Eggs

Salmon Salad Deviled Eggs

  By mrswagesadmin  , ,

October 12, 2015

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

Directions

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.

Ingredients

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

00:00

Mrs. Wages Safety notes:
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.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages' test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

« Return to Recipes

Orrington Farms Land o Lakes

And follow us on your favorite social media apps: