Wild Sockeye Salmon Deviled Eggs

This recipe is the creation of our brand ambassador @pestoandpotatoes.

These quick-and-easy Salmon Deviled Eggs are a protein-packed appetizer that feel fancy while coming together with little effort and not too many ingredients. The rich, delicious flavor from SeaBear Smokehouse's Ready to Eat Wild Sockeye Salmon is next level!

I keep these salmon packets on hand at my desk and at home when I need a protein boost, and they are perfect for quickly elevating recipes like this one. Save even more time by starting with store-bought eggs that are already hard-boiled and peeled.

INGREDIENTS

• 6 hard-boiled eggs
• 3.5 ounces Ready to Eat Wild Sockeye Salmon
• 3 tablespoons mayonnaise
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• ⅛ teaspoon dried mustard
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 3 tablespoons chopped chives

INSTRUCTIONS

1. Peel hard-boiled eggs and cut in half horizontally. Add yolks to a medium bowl and set white parts aside.
2. Pour Ready to Eat Wild Sockeye Salmon into a small bowl. Use a paper towel to blot the salmon and remove excess moisture. Add salmon to the egg yolks and use a fork to mash together, until well incorporated.
3. Add in mayonnaise and lemon zest and juice. Season with dried mustard, kosher salt and black pepper. Stir until all of the ingredients are fully incorporated.
4. Transfer salmon mixture into a piping bag fitted with a French star tip (optional).
5. Layer the egg whites into a serving tray and pipe each with the salmon mixture. Sprinkle on chopped chives to garnish and serve.