PREP TIME: 15 minutes
COOKING TIME: 10 minutes
Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then mash the salmon with a fork.
Hard-boil the eggs for 10 minutes, then cool them in cold water. When cold, shell them and slice in half. Scoop out the yolks, adding them to the salmon with the mayonnaise, Tabasco sauce and dill or chives. Season with a little salt and pepper, then mix together thoroughly.
Spoon the salmon mixture into the hollowed-out eggs. Serve, sprinkled with paprika.
Cook’s tip: To reduce the calories, use low fat Greek-style natural yogurt instead of mayonnaise.
• 1 x 213g can red or pink wild Alaska salmon
• 4 eggs
• 2 tbsp mayonnaise
• Few drops of Tabasco sauce
• 1 tbsp chopped fresh dill or chives
• Salt and freshly ground black pepper
• Paprika, for sprinkling