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By Craig Claiborne
Peel the eggs, slice them into halves, and remove the yolks.
Mash the yolks and mix in the salmon, onion, pimiento, mayonnaise, lemon juice, salt and cayenne.
Fill the egg whites with the salmon filling. Garnish the serving dish with lemon wedges.
© 1966 Craig Claiborne estate. All rights reserved.