Loaded deviled egg
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 pepperÂ
- 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.
