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24 to 24 servings
Sort of a cross between devilled eggs and salmon salad - but better than either one alone. Can be eaten while frog hunting.
- 12 eggs
- 1 184-g can salmon
- 1/4 cup mayonnaise , (regular or light)
- 2 green onions , finely chopped
- salt , to taste
- black pepper , to taste
- First you need to hard-cook the eggs. Here’s my absolutely foolproof method – guaranteed to result in perfectly cooked, non-rubbery eggs without a green ring around the yolk. Place the eggs in a saucepan, pour in cold water to cover and bring to a boil over medium heat. Let the eggs simmer for a minute or so, then turn off the burner (yes, completely), cover the saucepan with a lid, and let sit for 15 minutes. Drain off the hot water, cover with cold water to stop the cooking process and ta da!
- Now, call in your young assistant to help you peel all those perfect eggs. Place the peeled eggs in a bowl. Carefully cut each one in half lengthwise and pop the yolks out into another bowl. Meanwhile, have your child arrange the whites gorgeously on a plate. With a fork, mash the yolks very well, add the canned salmon, mayonnaise and chopped green onion, and mash like crazy. You want this mixture as smooth as possible. Season to taste with salt and pepper.
- Using a small spoon, fill the egg whites with the salmon mixture, mounding it up and dividing the filling equally. If your child is doing this job, remind him not to eat all of the filling. Just a little.
- Garnish your salmon-stuffed eggs beautifully with paprika, parsley, little army guys, plastic dinosaurs, etc., cover and refrigerate until serving time. To transport these to your picnic spot, line a large plastic container (or two medium-sized ones) with a sheet of paper towel to keep the eggs from sliding around, arrange them in one layer and cover tightly.