Tuna Potato Salad

Tuscan Tuna Salad 

Salmon & Fresh Dill Deviled Eggs

Albacore Tuna Cakes

Ginny’s Crescent Tuna Rolls

Katie’s Award-Winning Tuna Sandwich

Chopped Albacore Tuna Salad Sandwich 

Chipotle Deviled Farm Fresh Eggs

Lemony Herbed Royal Chinook Wrap

Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree

Albacore Asparagus and Tomato Lemon Butter Sauce

Masala Albacore with Coconut Turmeric Rice

Finnish Salmon Soup

Tuna Croquettes

Tuna Bagel Board

Salmon Mini Dutch Baby

Spicy Tuna Stuffed Avocados

Simple Lemon Dill Salmon Pasta

Avocado Tuna Melt

Zesty Salmon Chipotle Bowl

Tuna Poke Bowl

Rustic Italian Albacore Sandwich

Savory Beet Goat Cheese and Gourmet Salmon Galette

Lox Pinwheels

Citrus Fennel and Chinook Salmon Salad

Cheesy Baked Crab Dip

Salmon Wellington

Oregon’s Choice Crab Louie

Crab and Corn Chowder

Crab Stuffed Portobello Mushrooms

Crab Cakes with Lemon Aioli

Crab and Shrimp Pasta

Chinook Salmon Cream Cheese Board

Smoked Tuna Cream Cheese Board

Shrimp Tortellini

Salmon Sushi Cupcakes

Jalapeno Garlic Albacore Skillet Breakfast Hash 

Chinook Salmon Miso Corn Chowder

Gourmet Albacore Tomato Bisque 

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

BBQ Smoked Albacore Pizza

Chinook Salmon Arugula Feta Frittata

Jalapeno Garlic Albacore Tacos

Mediterranean Style Albacore Tuna Wraps 

Asian-Style Cucumber Salmon Bites

Feta & Spinach Tuna Meatballs

Salmon Burgers with Lemon Dill Aioli

Alaskan Sockeye Salmon Chowder

Crab Cake Poppers with Herbed Lemon Aioli

Thai Tuna Sliders with Broccoli Slaw

Salmon & Fresh Dill Deviled Eggs

Salmon & Fresh Dill Deviled Eggs
Recipe and photo by Katie Wiley @ The Kitchen Wild
6 hard boiled eggs
1/3 cup Oregon’s Choice Sockeye salmon (use remainder for topping eggs as garnish)
1/4 cup mayonnaise
2 tsp. mustard
1 Tbs. Worcestershire sauce
1 tsp. freshly squeezed lemon juice
1-2 tsp. lemon zest
1/4 tsp. garlic salt
1/8 tsp. salt
1/4 tsp. paprika
1 Tbs. fresh dill

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.

Beat with a food processor, or mixer, until light and creamy.

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.

Refrigerate until cold. Enjoy!

Join our newsletter and receive $5 off your next order!

You will receive exclusive coupon codes and notifications when we have products back in stock.


Thank you! Please use coupon code welcome! on your next order to receive $5 off.

Join our newsletter and receive $5 off your next order!

Join our newsletter and receive $5 off your next order!

Thank you! Please use coupon code OCwelcome! on your next order to receive $5 off.