Salmon Eggs Montauk

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 hard-cooked eggs
  • Ā¼ cup flaked boned salmon
  • 1 teaspoon minced onion
  • 1 pimiento, chopped
  • Ā¼ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • Ā¼ teaspoon cayenne pepper


  1. Peel the eggs, slice them into halves, and remove the yolks.

  2. Mash the yolks and mix in the salmon, onion, pimiento, mayonnaise, lemon juice, salt and cayenne.

  3. Fill the egg whites with the salmon filling. Garnish the serving dish with lemon wedges.

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