Salmon Deviled Eggs
  • Email Email
  • Print Print

Salmon Deviled Eggs

Submitted by: Denise Paul

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Servings: 12

Fancy twist on an old favorite!


  • 12 egg
  • 2 egg
  • 1 garlic
  • 1/2 c. extra virgin olive oil
  • sea salt & black pepper to taste
  • 2 tbs. red wine vinegar
  • 1 shallots
  • 1 canned salmon


  1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow. This will thin the mayonnaise a bit.

  2. Place the eggs in a large pot with enough cold water to cover them. Bring to a boil, then simmer for 10 mins. Remove from heat, drain and cool. Peel off the shells and cut eggs in half lengthwise. Remove the yolks and place them into a medium bowl. Place the egg whites on a plate or platter.

  3. To the yolks add shallots, salmon, 1/2 cup of the mayonnaise, salt & pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into egg white halves and chill or serve.