Rating: 4.17 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
24
Yield:
24 deviled eggs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Homemade Mayonnaise:

Directions

Instructions Checklist
  • 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.

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  • 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

94 calories; protein 5.1g; carbohydrates 0.7g; fat 7.9g; cholesterol 113.2mg; sodium 61.4mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
08/03/2009
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 it into the "pusher" attachtment (it has a small hole at the bottom)of my food processor. Unlike vinaigrette homemade mayo should not separate if made correctly. It "sets up" nicely if you use this process (SEE MY PHOTO). Thank you for the recipe! UPDATE: For those of you who do not have a hole in your pusher simply poke a small hole on the bottom of paper cup. Place the cup hole facing the feeder and pour the oil into the paper cup. This way the oil will dribble which is an essential step in ensuring homemade mayo to "set up". Read More
(113)

Most helpful critical review

Rating: 3 stars
04/29/2009
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. Read More
(17)
18 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/03/2009
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 it into the "pusher" attachtment (it has a small hole at the bottom)of my food processor. Unlike vinaigrette homemade mayo should not separate if made correctly. It "sets up" nicely if you use this process (SEE MY PHOTO). Thank you for the recipe! UPDATE: For those of you who do not have a hole in your pusher simply poke a small hole on the bottom of paper cup. Place the cup hole facing the feeder and pour the oil into the paper cup. This way the oil will dribble which is an essential step in ensuring homemade mayo to "set up". Read More
(113)
Rating: 5 stars
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 with regular Hellmanns mayo and dolloped the homemade mayonnaise on top. This is the way my mother served it to us in France. It is excellent. Read More
(52)
Rating: 5 stars
02/23/2009
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. I USE TABASCO INSTEAD OF BLACK PEPPER AND THE MIXER RUINS MAYO HAND WHISK IS SLOWER AND WON'T BREAK THE EGGS. MY ARMS ARE USED TO THE WHISK...DIDN'T REMEMBER THE EGG/OIL RATIO THAT'S WHY I SEARCHED FOR THIS RECIPE. I JUST LIKE HOMEADE STUFF BETTER THAN SPENDING MORE AND BUYING STOREBOUGHT. FRESHER. YOU SHOULDN'T REFRIGERATE THE MAYO FOR 8 HOURS TOO HAS TO FINISH SETTING UP BEFORE REFRIGERATING IT. HOPE THESE TIPS ARE USEFUL. THANK-YOU SO MUCH FOR A GREAT RECIPE IN MY CASE JUST THE MAYO. Read More
(49)
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Rating: 4 stars
05/06/2007
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 smoked salmon from the grocery store because this appy really is delicious if done properly. I did not make my own mayo; Hellmans works just fine for me. I also added some herbs and spices to the salmon/egg mixture including dill. Lovely appetizer and thank you! Read More
(33)
Rating: 4 stars
04/12/2008
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. I did dollop a little extra on top of the eggs and used the doctored mayo to make the yolk mixture. Next time I will sprinkle freshly ground pepper on top too. Read More
(20)
Rating: 5 stars
08/04/2008
When I made this with smoked salmon instead of canned it was wonderful! Top with snipped chives. Read More
(19)
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Rating: 5 stars
03/29/2008
I used just the mayo recipe and it's fantastic!:) Read More
(17)
Rating: 3 stars
04/28/2009
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. Read More
(17)
Rating: 3 stars
12/02/2007
Not bad but very fishy. Read More
(16)