Cooking Salmon

Deviled EGGS and Salmon

Favorite Version 1 of 3

My Favorite, It is heavy on the salmon, depending on the way your salmon is smoked you may want to increase the mayonnaise to add moisture. these recipes do not have the traditional mustard and paprika toppings, feel free to add them if you miss them. This can also work with leftover baked or poached salmon as long as it is still moist and was not over cooked.

• 1/4 pound smoked salmon, coarsely chopped
• 2 tablespoons cream cheese, whipped gives a nice easy consistency
• 2 tablespoons mayonnaise
• 2 teaspoons fresh lemon juice
• Freshly ground white or black pepper
• 4 large hard-cooked eggs, peeled and halved lengthwise       

Version 2

• 8 Hard boiled eggs
• 3 Tbsp. Mayonnaise
• 3 oz. smoked salmon
• 2 Tbsp. black olives, minced
• 1/8 Tsp. dill weed
• Pepper to taste

Version 3

• 8 hard-boiled eggs
• 1 ( 6 1/2 ounce) can salmon or left over salmon
  
• 4 tablespoons tartar sauce
• 1/4 teaspoon dill, dried
• Salt and pepper to taste
• Parsley for garnish

1. Blend the salmon,and other ingredients until the mixture is well mixed, it will be slightly chunky

2. Slipt the eggs in half and remove the egg yolks. Place the whites cut side up on a plate. With a spoon, scoop up enough salmon filling to make balls the size of yolks. Roll the filling between your fingers to form round balls. Set the filling into the whites. Serve chilled.