To avoid getting a grey ring around the yolks of your eggs, follow this cook method: cover eggs with cold water in a pot, bring to a boil, turn the heat off and cover for 14 minutes, plunge eggs into an ice bath until cool.
Salmon Dill Deviled Eggs
- 12 hard-boiled eggs
- 8 oz. salmon filet
- 1 Tbsp. fresh minced dill
- 1/2 C. mayonnaise
- 1 tsp. Kosher salt
In a large, straight-sided skillet, bring 3 C. of water to a boil. Reduce to simmer. Gently place salmon filet into the simmering water. Cover and cook until salmon is opaque throughout.; about 5 to 8 minutes. Remove salmon from the pan; remove the skin and allow to cool. Flake salmon into small chunks.
With a paring knife, slice each egg in half lengthwise and remove yolk. Place yolks in a medium mixing bowl. With your hands or a fork, mash egg yolks until finely crumbled. Add dill, mayo and salt and mix well. Add flaked salmon. gently stir to combine;being careful not to break up the salmon too much.
Using a small spoon or piping bag, fill each egg half with about 1 Tbsp. of salmon filling.
- 2 Tbsp. butter
- 1/2 C. bread crumbs
- 2 sm. eggs
- 1/2 C. grated cheese
- 1 tsp. Clabber Girl Baking Powder
- 1/3 C. milk
- Thawed puff pastry
Preheat oven to 350° F.
Beat butter to a cream. Add bread crumbs alternately with well-beaten eggs. Stir in cheese, then add baking powder and milk.
Line mini muffin pan with puff pastry and put a tablespoonful of cheese mixture in each. Bake at 350° F. for 20 minutes. May be served hot or cold.