2 cans (170g) Gold Seal Pink Salmon, Skinless/ Boneless, drained
Cilantro, for garnish
Black sesame, for garnish
Pickled ginger, for garnish
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 devilled 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.
Suite 100 - 3600 Lysander Lane Richmond, BC, Canada V7B 1C3
We respect the privacy of every individual who visits our website. We take great measures to ensure the privacy and confidentiality of any personal information on this site.
Use Of Personal Information
All personal information supplied will remain within our organization and will not be shared with any external entity unless prior permission is given. Your personal information will not be sold, distributed or published in any manner whatsoever.