Salmon Deviled Eggs

Halve the hard boiled eggs lengthwise and carefully scoop out the yolks into a small bowl, reserving the egg white halves.

Drain the canned salmon thoroughly and add to the bowl with the egg yolks, breaking the salmon into small flakes with a fork.

Add the tartar sauce, dried dill, salt, and pepper to the salmon and yolk mixture, stirring until well combined and creamy.

Spoon or pipe the salmon mixture evenly into each egg white half, filling generously.

Arrange the filled deviled eggs on a serving platter and refrigerate until ready to serve.