Give this classic appetizer a tinned twist with creamy egg yolks blended with mayo, mustard, and paprika, topped with flaky tinned fish, chives, and a drizzle of chili oil. Perfect for entertaining or an indulgent snack, these loaded deviled eggs pack bold flavor into every bite. Tag us @greatlakestinnedfish on IG when you serve them up!

 

What you’ll need:

  • 6 hard-boiled eggs
  • 3 tb mayonnaise
  • 2 tsp dijon mustard
  • 1 tsp paprika
  • Cracked black pepper 
  • Chives
  • Chili crisp / chili oil (we use Ruby Crunch!)
  • 1 can of tinned fish

How to prepare

  1. Boil eggs per instructions. Add to ice bath. Store overnight if needed.
  2. Peel and halve eggs, removing yolks.
  3. Mash yolks with mayo, mustard, and 1 tsp paprika (optional).
  4. Add filling to piping bag or plastic bag with small cut made in corner.
  5. Fill egg halves with mixture.
  6. Top with pepper, tinned fish, minced chives and a drizzle of chili oil.

Find similar articles:

Recipes

More stories

Smoked Whitefish Dip

Smoked Whitefish Dip

Chef Charlotte Langley teams up with Great Lakes Tinned Fish for this bright, refreshing twist on a classic whitefish dip.

Marissa Fellows ·
Apple-Celery Slaw

Apple-Celery Slaw

A crisp apple-celery slaw with tinned fish offers a light, balanced bite—no crackers needed.

Marissa Fellows ·