Salmon Deviled Eggsappetizers, seafood, easy 8 hard boiled eggs 6 1/2 oz canned salmon 5 tablespoon tartar sauce 1/4 teaspoon dill, dried 1/4 teaspoon salt 1/8 teaspoon pepper Hard boil and cool eggs. Split lengthwise, scoop out center, mash and mix with salmon, tartar sauce, dill, salt and pepper. Fill eggs back up and chill. Susan, Juneau, Alaska Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias |
