Monday, March 11, 2013

Recipe: Salmon Deviled Eggs

Salmon Deviled EggsI have to say that when I am looking for the perfect snack for on-the-go I turn to deviled eggs. You can make a bunch of them ahead of time and they are loaded with healthy fats and proteins.

The only problem with these little guys is that they can be a bit messy to store unless you have a deviled egg holder and they typically do not last very long ... because everyone devours them. They are also a great little snack for little ones, much better than peanut butter and jelly sandwiches for sure!

These deviled eggs are kicked up a notch. How did they do it? They added salmon! If you are wondering who "they" are, I would be referring to one of my favorite nutrition resources: Nutritional Weight & Wellness. They also put out a great podcast called Dishing Up Nutrition if you are interested in educating yourself on the how's and why's of food. They have created this wonderful recipe so it only contains real, whole foods and is still delicious!

Makes 6 snack-sized servings | Gluten free and dairy free

6 organic hard-boiled eggs
3 T. regular safflower mayonnaise
1 tsp. vinegar
½ tsp. salt
dash of pepper
¼ tsp. paprika
1 tsp. mustard
1/3 - ½ c. canned salmon, mashed with fork


  1. Cut hard-boiled eggs in half lengthwise, remove yolks
  2. Mash yolks with remaining ingredients. Refill egg whites with yolk mixture and refrigerate.

**If you aren't a fan of fish, you can leave out the salmon and just eat the eggs without. They will still be delicious! I promise! And I'm sure they will leave you more satisfied and feeling less guilty than a candy bar would. 

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