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Salmon Deviled Eggs with Homemade Mayonnaise
Salmon Deviled Eggs with Homemade Mayonnaise
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
French-inspired twist on classic deviled eggs. Easy and delicious recipe passed down from my mom.
Ingredients:
  • 2 egg yolks, room temperature
  • 1 clove garlic, pressed
  • 0.5 cup vegetable oil
  • 1 pinch salt and pepper to taste
  • 2 tablespoons red wine vinegar, or to taste
  • 12 eggs
  • 1 shallot, minced
  • 1 (6 ounce) can salmon, drained and flaked
Instructions:
  • Prepare the mayonnaise by whisking the egg yolks in a medium bowl with an electric mixer or hand blender. Gradually incorporate the oil, adding one tablespoon at a time while blending continuously. Keep adding oil until the texture is slightly thicker than standard mayonnaise. Prick the garlic clove, swirl it in the mixture to release its juice, then discard the garlic. Season the mayonnaise with salt and pepper before adding the red wine vinegar, one teaspoon at a time, to slightly thin out the mixture.
  • 1. Place eggs in a pot, cover with water, bring to a boil, then simmer for 10 minutes. 2. Remove from heat, drain, and cool. 3. Peel shells and cut eggs in half lengthwise. 4. Transfer yolks to a bowl, and place egg whites on a serving plate.
  • Combine shallot, salmon, 1/2 cup mayonnaise, salt, and pepper with the yolks until fully mixed. If needed, incorporate more mayonnaise for desired consistency. Fill the egg white halves with the mixture and refrigerate or serve.

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