My French mother has been using this recipe for years. It is fantastic and simple. Deviled eggs with a delightful modern touch.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 deviled eggs |
Ingredients
- 2 egg yolks, room temperature
- 1 clove garlic, pressed
- ½ cup vegetable oil
- 1 pinch salt and pepper to taste
- 2 tablespoons red wine vinegar, or to taste
- 12 eggs
- 1 shallot, minced
- 1 (6 ounce) can salmon, drained and flaked
- 1 pinch salt and pepper to taste
Instructions
- To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
- Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
- To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.
Reviews
Not impressed at all. Had a big party and most of these were leftover.
This was my first try at mayonnaise and it came out beautifully. Thank you for the recipe! BTW this CAN be mixed up with just a fork and a bowl if anyone is wondering…just put on youtube or something for entertainment because it takes a while! If you’re patient though it will come out great.
I used just the mayonnaise part of this recipe as I’m not a fan of deviled eggs. It was SO easy and turned out SO good! Before I began, I had my doubts that I would be able to pull it off, but I needn’t have worried. I think the trick is to keep whisking the egg yolks and add the oil a drop at a time. I didn’t have any red wine vinegar, so used regular white vinegar and it turned out perfectly. I didn’t use the garlic either, but can see adding some roasted garlic, horse radish, whatever you want. I don’t use a lot of mayonnaise, so can see myself making it from scratch when I do need it. Thanks for a great, easy and tasty recipe.
Easy recipe for deviled eggs; very tasty! I used the whole amount of mayonnaise, and enjoyed the garlic flavor there!
Just rating on the mayonnaise part of the recipe: Not the closest ever made to mayonnaise from the store. Still good, but not the best.
8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS THE WHITE COLOR AND LEMON JUICE DOESN’T. EITHER WILL MAKE EGG CHANGE CHEMISTRY SO IT ABSORBS MORE OIL. I USE TABASCO INSTEAD OF BLACK PEPPER, AND THE MIXER RUINS MAYO, HAND WHISK IS SLOWER AND WON’T BREAK THE EGGS. MY ARMS ARE USED TO THE WHISK…DIDN’T REMEMBER THE EGG/OIL RATIO, THAT’S WHY I SEARCHED FOR THIS RECIPE. I JUST LIKE HOMEADE STUFF BETTER THAN SPENDING MORE AND BUYING STOREBOUGHT. FRESHER. YOU SHOULDN’T REFRIGERATE THE MAYO FOR 8 HOURS TOO, HAS TO FINISH SETTING UP BEFORE REFRIGERATING IT. HOPE THESE TIPS ARE USEFUL. THANK-YOU SO MUCH FOR A GREAT RECIPE, IN MY CASE, JUST THE MAYO.
When I made this with smoked salmon instead of canned, it was wonderful! Top with snipped chives.
This was AWESOME!!! I can’t wait to serve it at my next party! I did not make the mayonnaise from scratch though, I used Hellmann’s and just added the garlic, vinegar, salt and pepper to it. I did dollop a little extra on top of the eggs, and used the doctored mayo to make the yolk mixture. Next time I will sprinkle freshly ground pepper on top too.
I used just the mayo recipe and it’s fantastic! 🙂
Just a note from the “author”. My original recipe did not call for mixing the “homemade mayonnaise” with the eggs, but to use as a side to top the eggs. We have always made the egg mixture with regular Hellmanns mayo and dolloped the homemade mayonnaise on top. This is the way my mother served it to us in France. It is excellent.
Not bad but very fishy.
I’m rating this on the concept, not the use of canned salmon. Yes, canned salmon is very fishy tasting and the only way I eat salmon is when my hubby smokes it. I suggest investing in a good smoked salmon from the grocery store because this appy really is delicious if done properly. I did not make my own mayo; Hellmans works just fine for me. I also added some herbs and spices to the salmon/egg mixture including dill. Lovely appetizer and thank you!
This recipe would have been better with tuna. The salmon is very overpowering to the flavor, especially after it has sat for a bit.
Be sure you like a very fishy taste! The guests left 3/4 of them untouched…very surprising as I am used to having deviled eggs disappear right away. I had requests from my son…to please not make them again!