Candied Salmon Devilled Eggs

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.
  • PREP 20 mins
  • COOK 12 mins