easy, gluten free
- 12 Large eggs boiled
- 1 Can Live Ocean salmon fillets drained and flaked into small pieces
- 1 tsp Champagne vinegar may use white or white wine vinegar instead. NO apple cider vinegar, the flavors will change
- ½ tsp Dry mustard preferably Coleman’s
- 2 tsp Dijon mustard
- ½ tsp Salt
- ½ tsp Ground white pepper finely ground
- ½ tsp Old Bay Seasoning
- ¼ tsp Cayenne pepper
- 7 Tblsp Mayonnaise
- 2 Stalks Celery finely chopped
- 2-4 Tblsp Fresh parsley chopped for garnish
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Add 12 eggs to a large pot, cover with cold water. Bring to a boil. Cover and simmer eggs for 5 minutes. Remove from heat, run cold water over the eggs while in the pot. Let stand for 2 minutes.
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Peel eggs by carefully tapping eggs at both ends against a cutting board or sink. Roll the eggs against a cutting board or sink to crack the shell. Peel eggs, being careful to remove the membrane and to keep the egg white in one piece.
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Cut eggs in half. Remove the yolk and put in a large bowl. Place egg whites on the serving platter you're planning to use.
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Add the Champagne vinegar, Dijon mustard, mayonnaise into a small bowl. Whisk ingredients together.
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Add all dry ingredients to another bowl and mix together.
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Using a fork, gently mash the egg yolks into small crumbles. Add the dry ingredients, mix well.
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Add the celery and flaked salmon to the large bowl of yolks.
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Gently fold in the flaked salmon. Mix well.
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Place the deviled salmon mixture in a large piping bag or a baggie with the tip cut off. Carefully pipe the salmon and egg mixture into the egg whites.
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Sprinkle with parsley to garnish. Cover with plastic wrap until ready to serve.
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Can be made up to 6 hours ahead. Keep cold in the refrigerator.
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Gluten Free (gf)