Salmon Deviled Eggs with Homemade Mayonnaise

Recipe View 20 mins Prepare the Homemade Mayonnaise: In a medium bowl, whisk together the egg yolks and pressed garlic. (5 minutes)

Recipe View 25 mins Slowly drizzle in the vegetable oil, one tablespoon at a time, while whisking constantly. Continue adding oil until the mixture emulsifies and thickens to a consistency slightly thicker than regular mayonnaise. (10-15 minutes)

Recipe View 15 mins Pierce the remaining garlic clove with a fork and stir it around in the mixture to infuse its flavor. Remove and discard the garlic clove. Season the mayonnaise with salt and pepper to taste. (2 minutes)

Recipe View Gently whisk in the red wine vinegar, one teaspoon at a time, tasting as you go. Be careful, as the vinegar will thin the mayonnaise slightly. Set aside. (2 minutes)

Recipe View Cook the Eggs: Place the eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for 10 minutes. (15 minutes)

Recipe View Remove the pot from the heat, drain the hot water, and rinse the eggs under cold running water until they are cool enough to handle. (5 minutes)

Recipe View Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate. (10 minutes)

Recipe View Prepare the Salmon Filling: Add the minced shallot, flaked salmon, and ½ cup of the homemade mayonnaise to the bowl with the egg yolks. (2 minutes)

Recipe View Use a fork to mash and mix all ingredients together until well combined and creamy. Season with salt and pepper to taste. If the mixture seems too dry, add more mayonnaise, a tablespoon at a time, until you reach the desired consistency. (5 minutes)

Recipe View Spoon the salmon mixture evenly into the egg white halves. Chill for at least 30 minutes before serving to allow the flavors to meld. (30 minutes)