Devilled Eggs with Salmon

    Devilled Eggs with Salmon

    (21)
    3saves
    2hr40min


    21 people made this

    About this recipe: These are no ordinary devilled eggs. These devilled eggs are filled with a mixture of homemade mayonnaise, shallots and salmon. Delicious as a tray passed hor d'oeuvre.

    Ingredients
    Makes: 24 devilled eggs

    • Mayonnaise
    • 2 egg yolks, room temperature
    • 1 clove garlic, pressed
    • 125ml vegetable oil
    • 1 pinch salt and pepper to taste
    • 2 tablespoons red wine vinegar or to taste
    • 12 eggs
    • 1 shallot, finely chopped
    • 1 (180g) tin salmon, drained and flaked
    • 1 pinch salt and pepper to taste

    Method
    Prep:20min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
    2. Place the eggs in a large saucepan with enough water to cover. Bring to the boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells and cut eggs in half lengthways. Remove the yolks and place them into a medium bowl. Place the egg whites on a serving plate.
    3. To the yolks, add shallot, salmon, 125ml of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon or pipe into the egg white halves and chill or serve.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (18)

    by
    113

    The mayonnaise recipe is delicious!! I added a tablespoon of lemon juice though. The key to is to let the oil drip VERY, VERY slowly in order for the emulsification process to take place. I pour it into the "pusher" attachtment (it has a small hole at the bottom)of my food processor. Unlike vinaigrette, homemade mayo should not separate if made correctly. It "sets up" nicely if you use this process (SEE MY PHOTO). Thank you for the recipe! UPDATE: For those of you who do not have a hole in your pusher, simply poke a small hole on the bottom of paper cup. Place the cup, hole facing the feeder, and pour the oil into the paper cup. This way the oil will dribble which is an essential step in ensuring homemade mayo to "set up".  -  08 Mar 2006  (Review from Allrecipes US | Canada)

    by
    51

    Just a note from the "author". My original recipe did not call for mixing the "homemade mayonnaise" with the eggs, but to use as a side to top the eggs. We have always made the egg mixture with regular Hellmanns mayo and dolloped the homemade mayonnaise on top. This is the way my mother served it to us in France. It is excellent.  -  29 Dec 2007  (Review from Allrecipes US | Canada)

    by
    49

    8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS THE WHITE COLOR AND LEMON JUICE DOESN'T. EITHER WILL MAKE EGG CHANGE CHEMISTRY SO IT ABSORBS MORE OIL. I USE TABASCO INSTEAD OF BLACK PEPPER, AND THE MIXER RUINS MAYO, HAND WHISK IS SLOWER AND WON'T BREAK THE EGGS. MY ARMS ARE USED TO THE WHISK...DIDN'T REMEMBER THE EGG/OIL RATIO, THAT'S WHY I SEARCHED FOR THIS RECIPE. I JUST LIKE HOMEADE STUFF BETTER THAN SPENDING MORE AND BUYING STOREBOUGHT. FRESHER. YOU SHOULDN'T REFRIGERATE THE MAYO FOR 8 HOURS TOO, HAS TO FINISH SETTING UP BEFORE REFRIGERATING IT. HOPE THESE TIPS ARE USEFUL. THANK-YOU SO MUCH FOR A GREAT RECIPE, IN MY CASE, JUST THE MAYO.  -  22 Feb 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate