Candied Salmon Devilled Eggs
Recipe by Chef Michael Williams
Michael Williams

Candied Salmon Devilled Eggs

  • Prep time 20 mins
  • Cook time 12 mins

This is one of our favourite variations on devilled eggs. The candied salmon goes so well as a supporting flavour role to the egg mix and actually tries to steal the show.



  1.  In a large pot, cover 12 eggs with cold water. Bring to a boil over high heat.
  2.  Immediately reduce to a gentle boil over medium heat. Boil until yolks are hard, approximately 10 minutes.
  3.  Remove from heat and run eggs under cold water until eggs are cool. Alternatively place eggs in an ice bath to stop the cooking process.
  4.  Gently peel egg shell and cut in half lengthwise. Remove egg yolks and place in a small mixing bowl. Mix in mayonnaise, salmon and chilli powder.
  5.  Evenly spoon yolk mixture into egg whites. Garnish with a piece of candied salmon and herb.


  •  Spice up your life with some chipotle peppers. Omit the chilli powder and add some finely chopped peppers to taste.
  •  Experiment with your favourite seafood. Shrimp, crab or lobster are great substitutes for the candied salmon
  •  For traditional devilled eggs, omit the salmon and mix in 1 tablespoon of Dijon mustard and garnish with a sprinkle of paprika

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