Salmon Stuffed Eggs

By JimMac

Ingredients

• 1 7-1/2 oz (213g) can pacific salmon
• 1 t butter
• 1/3 cup finely chopped onion
• 1-1/2 t curry powder
• 1 bay leaf
• 2 t lemon juice
• 1 cup mayonnaise
• 2 t mango chutney
• 2 T whipping cream
• 12 hard cooked eggs, shelled

Preparation

Step 1

Drain salmon juices and reserve juices.

In a skillet, heat butter. Sauté onion until tender. Add curry powder and cook for 2 minutes. Add salmon juices, bay leaf and lemon juice. Simmer, uncovered, for 5 minutes over low heat. Cool.

Remove bay leaf and transfer mixture to a food processor together with salmon, mayonnaise, chutney and cream. Process until smooth. Cover and refrigerate for several hours or overnight.

Just prior to serving, carefully cut eggs in half. Spoon some of the sauce over the eggs and serve.