ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salmon-Stuffed Eggs

Yield 12 servings


  • 12 Eggland's Best Hard-Cooked eggs
  • 1 can (6 oz.) Salmon, drained & flaked
  • 1/2 cup Light Mayonnaise
  • 1 tablespoon fresh Dill, finely chopped
  • 1/8 teaspoon black pepper

How to Make It

  1. Cut the eggs in half lengthwise and remove the yolks to a medium bowl; set aside the egg whites.

    Add the salmon, mayonnaise, dill, and pepper to the yolks; mix until well combined.

    Spoon or pipe the mixture back into the egg whites.

    Serve, or cover and chill until ready to serve.

    Ready in 5 minutes, recipe by Eggland's Best

    Nutritional Information
    1 Serving: Calories 90; Fat 5g (8% calories from fat); Protein 9g; Carbohydrate 1g; Dietary Fiber trace; Cholesterol 183mg; Sodium 142mg