Two Way Deviled Eggs Recipe
Ingredients
| Eggs | 12 | |
| SALMON FILLING | ||
| Sockeye | 1 Can (10oz), drained | |
| Mayonnaise | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Hot pepper sauce | 1 Dash | |
| Chopped green onion or fresh parsley | ||
| PEPPERY MUSTARD FILLING | ||
| Jalapeno pepper | 1 To taste, pickled | |
| Mayonnaise | 4 Teaspoon | |
| Dijon Mustard | 1 Teaspoon | |
| Thyme sprigs | ||
Directions
Place eggs in single layer in saucepan; pour in enough cold water to come 1 inch (2.5 cm) above eggs. Bring to boil; remove from heat. Cover and let stand for 25 minutes. Drain eggs; immerse in cold water until cool. Peel and halve eggs.
Transfer half of the egg yolks to bowl; transfer remaining egg yolks to separate bowl.
Salmon Filling: To one bowl of yolks, add salmon, mayonnaise, salt and hot pepper sauce; mash together until very smooth, adding more mayonnaise if necessary. Spoon into piping bag fitted with fluted tip; pipe into 12 egg halves. Garnish with green onion.
Peppery Mustard Filling: To other bowl of yolks, add jalapeno pepper, mayonnaise, mustard and salt; mash together until very smooth, adding more mayonnaise if necessary. Spoon into piping bag fitted with fluted tip; pipe into remaining eggs. Garnish with thyme. Makes 24 appetizers.
Transfer half of the egg yolks to bowl; transfer remaining egg yolks to separate bowl.
Salmon Filling: To one bowl of yolks, add salmon, mayonnaise, salt and hot pepper sauce; mash together until very smooth, adding more mayonnaise if necessary. Spoon into piping bag fitted with fluted tip; pipe into 12 egg halves. Garnish with green onion.
Peppery Mustard Filling: To other bowl of yolks, add jalapeno pepper, mayonnaise, mustard and salt; mash together until very smooth, adding more mayonnaise if necessary. Spoon into piping bag fitted with fluted tip; pipe into remaining eggs. Garnish with thyme. Makes 24 appetizers.
Chef
