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My review
Salmon Deviled Eggs with Homemade Mayonnaise
DCTINK
"This is a recipe my mother, who is French, has used for years. It is awesome and easy. A delicious twist on the traditional deviled eggs."
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Ingredients
40 m servings 94 calsOriginal recipe yields 24 servings (24 deviled eggs)
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Directions
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- To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
- Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
- To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.
Nutrition Facts
Per Serving: 94 calories; 7.9 g fat; 0.7 g carbohydrates; 5.1 g protein; 113 mg cholesterol; 61 mg sodium. Full nutrition
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Read all reviews 1518 Ratings
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Most helpful positive review
3/8/2006
The mayonnaise recipe is delicious!! I added a tablespoon of lemon juice though. The key to is to let the oil drip VERY, VERY slowly in order for the emulsification process to take place. I pour...
Most helpful critical review
4/28/2009
Just rating on the mayonnaise part of the recipe: Not the closest ever made to mayonnaise from the store. Still good, but not the best.
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3/8/2006
The mayonnaise recipe is delicious!! I added a tablespoon of lemon juice though. The key to is to let the oil drip VERY, VERY slowly in order for the emulsification process to take place. I pour...
12/29/2007
Just a note from the "author". My original recipe did not call for mixing the "homemade mayonnaise" with the eggs, but to use as a side to top the eggs. We have always made the egg mixture wit...
2/22/2009
8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS THE WHITE COLOR AND LEMON JUICE DOESN'T. EITHER WILL MAKE EGG CHANGE CHEMISTRY SO IT ABSORBS MORE OIL...
5/6/2007
I'm rating this on the concept, not the use of canned salmon. Yes, canned salmon is very fishy tasting and the only way I eat salmon is when my hubby smokes it. I suggest investing in a good smo...
4/12/2008
This was AWESOME!!! I can't wait to serve it at my next party! I did not make the mayonnaise from scratch though, I used Hellmann's and just added the garlic, vinegar, salt and pepper to it. ...
8/4/2008
When I made this with smoked salmon instead of canned, it was wonderful! Top with snipped chives.
4/28/2009
Just rating on the mayonnaise part of the recipe: Not the closest ever made to mayonnaise from the store. Still good, but not the best.