Salmon Deviled Eggs

• 8 hard-boiled eggs
• 1 ( 6 1/2 ounce) can salmon
• 4 tablespoons tartar sauce
• 1/4 teaspoon dill, dried
• Salt and pepper to taste
• Parsley for garnish

Split eggs lengthwise.  Carefully scoop out yolk.  Mash yolk and and mix with tartar sauce, dill, salt and pepper. When blended, add salmon and mix gently.  Fill center of eggs  and garnish with a sprig of parsley.

Serves: 8

Contributor: Kirsten Bergstrom

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