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.
