Salmon Salad Deviled Eggs

What’s up guys? You know what kinda sucks? Summer is almost over. August is always such a bittersweet month: ending the fun you’ve had yet getting to start fresh with new beginnings.

This year is going to be a huge change for me, heading out to college! For those of you who do not already know, I will be attending CU Boulder this year. I am SO excited for all of the new opportunities I will have, and more than anything, I am excited to finally be studying something that I am totally and completely passionate about. As of now, my major is Chemistry, but I am debating switching to Integrative Physiology. Either way, the plan is to go to medical school and eventually open up my own holistic medicine practice. We still have quite a few years to go, though. 🙂

Another thing I can’t wait for is to be a part of such an amazing community! Boulder is my favorite city ever, and I’m anxious to (hopefully) meet some of my fellow paleo peeps while there. If you are from the area, please let me know and we can meet for coffee while geeking out of nutrition and things of the like! Ahh! Fun stuff!


Thankfully, I planned out enough recipes this summer that I am going to be able to keep sharing with you guys all year long. Yay! But first, salmon salad deviled eggs. 🙂
Salmon Salad Deviled Eggs by Ellie Eats

Salmon Salad Deviled Eggs

Salmon Salad Deviled Eggs


  • 12 eggs
  • 1/2 cup mayonnaise (or you can make your own using this recipe)
  • 1/2 teaspoon dill
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt (add more to taste)
  • pinch pepper
  • 1-6oz. can salmon


  1. Place a medium pot full of water on medium-high heat. Once the water begins to boil, place the eggs in it and boil them for 7-8 minutes. When they are done, immediately put them in a bowl of ice water to cool.
  2. Once the eggs are cool, peel them and split in half, removing the yolk. Place the yolk in a separate bowl.
  3. Combine the egg yolk, mayonnaise, dill, paprika, salt, and pepper in a bowl, beating until very smooth. Drain the salmon and mix it into the mayonnaise mix.
  4. Fill the egg whites with the egg yolk mixture. You can use a piping bag if you would like. Serve them up right away, or refrigerate them and enjoy later!


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