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Recipes


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Salmon & Fresh Dill Deviled Eggs

Salmon & Fresh Dill Deviled Eggs
Recipe and photo by Katie Wiley @ The Kitchen Wild
Ingredients:
6 hard boiled eggs
1/3 cup Oregon’s Choice Sockeye salmon (use remainder for topping eggs as garnish)
1/4 cup mayonnaise
2 tsp. mustard
1 Tbs. Worcestershire sauce
1 tsp. freshly squeezed lemon juice
1-2 tsp. lemon zest
1/4 tsp. garlic salt
1/8 tsp. salt
1/4 tsp. paprika
1 Tbs. fresh dill
Directions

Cool eggs in ice water after cooking, until cold. Peel eggs, and cut in half.

Gently scoop yolks out of whites, and mash yolks with a fork or food processor until fine.

Add mayonnaise, mustard, garlic salt, salt, and paprika.

Beat with a food processor, or mixer, until light and creamy.

Mix in lemon juice and lemon zest.

Add salmon and dill. Mix until well combined.

Divide filling between eggs. Use 2 spoons, or large ziplock bag with the corner cut off, or large pastry bag tip.

Garnish eggs with additional piece of salmon, small sprig of dill, and lemon zest if desired.

Refrigerate until cold. Enjoy!

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