Eggs stuffed with pink salmon

Name: Eggs stuffed with pink salmon
Total time: 25 min
Yield: 8
Cuisine: European
Ingredients: Lightly salted pink salmon - 160 g; Chicken egg - 240 g; Dijon mustard - 8 g; Mayonnaise - 25 g; Parsley - 10 g

Cookinero 22 Apr 2025

6740

Pink salmon is a popular commercial fish with bright orange flesh. One of the favorite methods of cooking pink salmon is salting. Pieces of lightly salted pink salmon are great for making various appetizers, such as stuffed eggs. Stuffed eggs with pink salmon are a delicious and tender appetizer that will decorate any holiday table. In this recipe, we will show you not only how to cook stuffed eggs, but also how to serve them beautifully.

How to cook Eggs stuffed with pink salmon

Step 1

Boil the chicken eggs hard for 10 minutes, cool well and peel.

Step 2

Carefully cut the eggs in half and separate the yolks.

Step 3

Chop the egg yolks.

Step 4

Cut the pink salmon into small pieces.

Step 5

Finely chop the parsley.

Step 6

In a bowl, combine pink salmon, yolks, parsley, mayonnaise and grainy mustard. Season to taste with pepper and mix.

Step 7

Fill the egg halves with the resulting mixture.

Step 8

Place the deviled eggs on a plate and garnish with cherry tomatoes and parsley.

Eggs stuffed with pink salmon - FAQ About Ingredients, Baking Time and Storage

Can I use canned salmon instead of fresh pink salmon?

Yes, canned salmon works well as a substitute. Just drain any excess liquid before mixing it with the other ingredients.

How long can I store these stuffed eggs in the fridge?

They will stay fresh for up to 2 days if stored in an airtight container. For best quality, consume within 24 hours.

What can I use instead of mayonnaise for a lighter version?

Greek yogurt or sour cream makes a great lower-fat substitute while keeping the creamy texture.

Can I make these deviled eggs vegetarian?

Absolutely! Replace the salmon with mashed avocado or finely chopped mushrooms for a plant-based alternative.

What’s the best way to slice eggs cleanly without breaking them?

Use a sharp knife dipped in hot water before each cut. This helps create smooth edges without crumbling.

Can I prepare the filling ahead of time?

Yes, the filling can be prepared 1 day in advance. Store separately in the fridge and fill the egg whites just before serving.

Are there any good low-carb serving suggestions?

Serve these on a bed of leafy greens or with cucumber slices instead of bread for a low-carb option.

Can I freeze the stuffed eggs for later?

Freezing is not recommended, as the texture of the eggs and filling will change and become watery upon thawing.

How can I adjust this recipe for a larger crowd?

Simply double or triple the ingredients. One large egg typically yields two stuffed halves, so plan accordingly.

What other garnishes work well besides cherry tomatoes?

Try capers, chopped chives, smoked paprika, or microgreens for added flavor and visual appeal.

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