Salmon Stuffed Deviled Eggs

  • Yield: 16 servings


1 (5-ounce) can wild Alaskan salmon, drained
8 hard-cooked eggs
1/2cup plain Greek yogurt
1tablespoon capers, minced; plus 16 capers for garnish
2tablespoons minced chives
1tablespoon Dijon mustard
2tablespoons fresh lemon juice
Freshly ground black pepper
Smoked paprika (optional)


  1. Mash salmon bones and skin together with fish (or mash bones separately and add back into remainder of fish). Set aside.
  2. Slice eggs in half lengthwise and remove yolks. Using a fork, mash together yolks, salmon, yogurt, minced capers, chives, mustard, lemon juice and pepper. Spoon yolk mixture into egg white halves. Top with a whole caper and sprinkle with smoked paprika, if using. Serve immediately or cover and chill.