Description
This is a recipe my mother, who is French, has used for years. It is awesome and easy. A delicious twist on the traditional deviled eggs.
Ingredients
- 2 egg yolks, room temperature
- 1 clove garlic, pressed
- ½ cup vegetable oil
- 1 pinch salt and pepper to taste
- 2 tablespoons red wine vinegar, or to taste
- 12 eggs
- 1 shallot, minced
- 1 (6 ounce) can salmon, drained and flaked
- 1 pinch salt and pepper to taste
Instructions
- To make the mayonnaise
- beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil
- one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove
- and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow
- this will thin the mayonnaise a bit.
- Place the eggs in a large pot with enough water to cover. Bring to a boil
- then simmer for 10 minutes. Remove from the heat
- drain and cool. Peel off the shells
- and cut eggs in half lengthwise. Remove the yolks
- and place them into a medium bowl. Place the egg whites on a serving plate.
- To the yolks
- add shallot
- salmon
- 1/2 cup of the mayonnaise
- salt and pepper. Mix until well blended. If the mixture seems dry
- stir in more mayonnaise. Spoon into the egg white halves and chill or serve.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 24