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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

  • Cut eggs in half lengthwise. Scoop out the yolks. Mix yolks and mayonnaise until smooth.
  • Add onion, celery, chives, pimentos and hot pepper. Mix until smooth.
  • Debone the BRUNSWICK® PINK SALMON, add vinegar and combine with egg mixture. Add salt and pepper to taste.
  • Place 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.
  • Refrigerate until ready to serve.

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