Difference between revisions of "Salmon Deviled Eggs"
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* ⅛ tsp [[pepper]] | * ⅛ tsp [[pepper]] | ||
| − | == | + | == Procedures == |
# Hard boil and cool [[egg]]s. | # Hard boil and cool [[egg]]s. | ||
# Split lengthwise, scoop out center, mash and mix with salmon, tartar sauce, [[dill]], [[salt]] and [[pepper]]. | # Split lengthwise, scoop out center, mash and mix with salmon, tartar sauce, [[dill]], [[salt]] and [[pepper]]. | ||
| − | # Fill [[egg]]s back up and chill. | + | # Fill [[egg]]s back up and chill. |
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
[[Category:Appetizer Recipes]] | [[Category:Appetizer Recipes]] | ||
[[Category:Salmon Recipes]] | [[Category:Salmon Recipes]] | ||
[[Category:Hard-boiled egg Recipes]] | [[Category:Hard-boiled egg Recipes]] | ||
[[Category:Dill Recipes]] | [[Category:Dill Recipes]] | ||
Latest revision as of 06:38, 14 July 2012
Description
Contributed by Susan, Juneau, Alaska
Ingredients
- 8 hard boiled eggs
- 6½ oz canned salmon
- 5 tbsp tartar sauce
- ¼ tsp dill, dried
- ¼ tsp salt
- ⅛ tsp pepper
Procedures
- Hard boil and cool eggs.
- Split lengthwise, scoop out center, mash and mix with salmon, tartar sauce, dill, salt and pepper.
- Fill eggs back up and chill.
