Deviled Eggs Topped with Mackerel
If you love deviled eggs, you owe it to yourself to give these a try.
Ingredients
- 8 oz. Chicken of the Sea® Mackerel in Water, drained, rinsed and bones removed
- 6 large hard-boiled eggs, boiled and peeled
- 1/4 cup mayonnaise
- 1 Tablespoon prepared mustard
- 2 teaspoons vinegar
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon garlic powder
- 1/8 teaspoon smoked paprika, plus extra for topping
- 1/8 teaspoon ground cayenne
- salt, to taste
- black pepper, to taste
Toppings:
- minced parsley
- minced red onions
- smoked paprika
Nutrition Facts
calories
87
total fat
5.8g
saturated fat
1.4g
trans fat
0g
cholesterol
110mg
sodium
350mg
total carbohydrates
1g
fiber
0g
total sugars
0g
protein
8g
vitamin d
13%
calcium
6%
iron
4%
potassium
2%
Instructions
- Cut boiled eggs in half lengthwise and remove yolks. In a bowl add egg yolks, mayonnaise, mustard, vinegar, horseradish, garlic powder, smoked paprika, cayenne, salt, and pepper.
- Mash the yolk mixture into a smooth texture. Add 2 Tablespoons mackerel into egg yolk mix and mash to combine.
- Taste the mixture and add additional salt and pepper, if needed.
- Using spoon or piping bag filled with the yolk mixture (a quart-sized ziplock works great too-just snip the corner after filling), evenly mound the yolk mixture into the egg whites until it’s full and heaping.
- Add about a teaspoon of crumbled mackerel on top of each deviled egg.
- Garnish with toppings. Serve chilled.
Nutrition Facts
calories
87
total fat
5.8g
saturated fat
1.4g
trans fat
0g
cholesterol
110mg
sodium
350mg
total carbohydrates
1g
fiber
0g
total sugars
0g
protein
8g
vitamin d
13%
calcium
6%
iron
4%
potassium
2%
