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
Prep Time
40 mins
Dificult
Medium
Servings
24
Ingredients
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.
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