Fish stuffed deviled eggs

Ingredients ( Servings 12 )

o 6 eggs

o 1 (4.5 ounce) can fish, depleted and flaked

o 2 teaspoons sweet pickle savor, drained

o 1 teaspoon mustard

o ¼ teaspoon white sugar (Optional)

o ⅛ teaspoon onion powder

o 2 ½ tablespoons mayonnaise, or as needed

o salt and pepper to taste

o 1 squeeze paprika, or as desired

How To Form Fish stuffed deviled eggs

Place eggs in a pan; cover with water. Bring to a bubble, evacuate from warm, and let eggs stand in hot water for 15 minutes. Evacuate eggs from hot water, cool beneath cold running water, and

peel.

Cut eggs in half longwise; put yolks in a little bowl.Squash egg yolks with a fork; mix in fish, pickle savor, mustard, sugar, and onion powder. Blend mayonnaise into fish blend until blend is velvety

but remains firm; season with salt and pepper.

Place egg whites cut-side-up on a serving platter. Spoon fish blend into egg white parts; sprinkle with paprika.

Notes

Slice a little fragment off foot of egg whites to permit them to sit level in case you like.

Optional add-ins or substitutions incorporate dill pickle savor, chopped onion, dill, curry, Dijon mustard, garlic, chopped tomato, chopped pimento.

Fish stuffed deviled eggs