Recipe and photo by Katie Wiley @ The Kitchen Wild
Ingredients
- 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
Directions
- 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!