Eggs and Filling

Ingredients Weight Measure
Eggs, large 12 ea.
Salmon, smoked 1/2 lb.
Onions, peeled, chopped 2 oz.
Mayonnaise 1/4 cup
Sweet relish 2 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Dill, fresh, chopped 1/8 tsp.


Ingredients Weight Measure
Paprika to taste
Cherry tomatoes, slices 24 ea.
Lettuce, shredded 6 oz.
Ranch dressing 6 oz.


  1. To prepare Eggs and Filling, boil eggs until hard cooked. Remove from heat, cool, peel and cut in half lengthwise. Be sure to dip the knife in water before cutting each egg to ensure a straight cut.
  2. Remove the yolk from each egg half and reserve under refrigeration.
  3. Place the salmon, onions, mayonnaise, relish, Original TABASCO® Pepper Sauce and dill in a food processor and process until well mixed and creamy.
  4. Add the reserved yolks and mix thoroughly until eggs are completely incorporated.
  5. Place the mixture in a pastry bag with a star tip and pipe a generous portion into each egg half.
  6. Sprinkle each egg with paprika and top with a cherry tomato slice.
  7. For each serving, place 1/2 oz. shredded lettuce on serving plate. Place 2 egg halves on top of lettuce and lightly drizzle 1/2 oz. ranch dressing over eggs. Serve well chilled.

Yield: 12 servings