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Salmon Salad Deviled Eggs

Yields12 ServingsPrep Time30 mins

Salmon Salad Deviled Eggs

 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
1

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

2

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

3

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

Nutrition Facts

0 servings

Serving size

12 Servings