BRUNSWICK^® SALMON DEVILED EGGS

Ingredients

• 1 can BRUNSWICK^® PINK SALMON, 213G, drained
• 1 tsp vinegar
• 12 eggs, hardboiled and shelled
• 1/2 cup mayonnaise
• 1/8 cup onion finely chopped
• 1/8 cup purple onion finely chopped
• 1 celery stalk, finely chopped
• 2 chive stalks, finely chopped
• 1 medium pimento, finely crushed
• 1 tsp. hot pepper (optional)
• Salt and pepper to taste

Directions

1. 1Cut eggs in half lengthwise. Scoop out the yolks. Mix yolks and mayonnaise until smooth.
2. 2Add onion, celery, chives, pimentos and hot pepper. Mix until smooth.
3. 3Debone the BRUNSWICK^® PINK SALMON, add vinegar and combine with egg mixture. Add salt and pepper to taste.
4. 4Place the yolk filling into a Ziploc bag and snip off the corner. Pipe out the filling into the center of the whites. Or, simply spoon the filling into the egg whites.
5. 5Refrigerate until ready to serve.