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
1 dozen eggs
1 15½-ounce can pink or red salmon, (juice reserved)
3 tbsp mayonnaise
1/2 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)
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.
By Mi Ae Lipe, Bounty from the Box author
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