Wasabi Ginger Salmon Deviled Eggs

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10 minutes

PREP TIME

20 minutes

TOTAL TIME

4-6

SERVINGS

Appetizers

Salmon deviled eggs with wasabi and ginger make this starter unique and yummy! It’s a Japanese twist on a classic holiday recipe and so good!

Ingredients

12 eggs
½ cup
2 tsp wasabi paste
1 ½ tsp ginger, grated
1 tsp dijon
4 green onions, finely sliced
½ tsp cayenne
¼ tsp salt
2 cans (120g) Gold Seal Pink Salmon (Skinless/Boneless), drained
Cilantro, for garnish
Black sesame, for garnish
Pickled ginger, for garnish

Suggested Product

Wild Pink Salmon

Wild Pink Salmon

Skinless / Boneless

Directions

Hard boil the eggs. For the perfect peelable egg, boil water in a medium saucepan. Gently lower eggs into boiling water, ensuring they are covered by at least two inches. Cook for 11 minutes. Remove from water and place directly in a bowl of ice water. Keep in the ice water until completely cooled.
Peel the eggs and cut in half lengthwise. Gently scoop out the yolk and add to a bowl.
Add the mayo, wasabi paste, ginger, dijon, cayenne, and salt to the yolks and mix everything together.
For fancy deviled eggs, pipe the yolk mixture through a patterned piping bag nozzle. Otherwise, use a spoon to scoop it back into the eggs. Top each piece with a large chunk of Gold Seal Pink Salmon. Garnish with cilantro, sesame, and pickled ginger.

TIPS &
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