Recipes
Salmon & Fresh Dill Deviled Eggs
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Salmon & Fresh Dill Deviled Eggs
Cool eggs in ice water after cooking, until cold. Peel eggs, and cut in half.
Gently scoop yolks out of whites, and mash yolks with a fork or food processor until fine.
Add mayonnaise, mustard, garlic salt, salt, and paprika.
Mix in lemon juice and lemon zest.
Add salmon and dill. Mix until well combined.
Divide filling between eggs. Use 2 spoons, or large ziplock bag with the corner cut off, or large pastry bag tip.
Garnish eggs with additional piece of salmon, small sprig of dill, and lemon zest if desired.
