Deviled Eggs with Salmon and Basil

By: Mi Ae Lipe
Posted on: 05/15/2014

The salmon and basil gives a delicious, unexpected twist to these deviled eggs. Make plenty, for these never last long at parties or potlucks.

Deviled Eggs with Salmon and Basil

Deviled Eggs with Salmon and Basil

No ratings yet
Course Appetizers, Egg Dishes
Cuisine American, Gluten-free
Servings 24 deviled egg halves

Ingredients
  

  • 1 dozen eggs
  • 1 15½-ounce can pink or red salmon, juice reserved
  • 3 tbsp mayonnaise
  • ½ cup onion, finely chopped
  • 1 large clove garlic finely chopped
  • 1 cup loosely packed basil, finely chopped
  • Salt and freshly ground pepper
  • Freshly chopped parsley or paprika, for garnish (optional)

Instructions
 

  • Hard-boil the eggs, peel off their shells, and cut them in half lengthwise. Scoop out the yolks, place them in a small bowl, and mash them lightly. Set aside the egg white halves.
  • Add the salmon and reserved juice, mayonnaise, onion, garlic, basil, and pepper to the mashed yolks. (Additional salt is usually not necessary with the salmon and its juice, but taste and adjust the seasoning if necessary.) Mix thoroughly, and place heaping scoopfuls back into the egg white halves.
  • Arrange the stuffed egg halves on a serving dish. Garnish with parsley or paprika, if desired. For best results, chill several hours before serving to let the flavors mingle.

Notes

By Mi Ae Lipe, Bounty from the Box author
Tried this recipe?Let us know how it was!
Deviled Eggs with Salmon and Basil

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Sidebar: Make the Most of Your CSA Share

Make the Most of Your CSA Share

Discover how to get the most out of your CSA box, sign up for our free 3-Day CSA Share email course.

Your privacy is important and your information will never be shared. Fields marked with an * are required.