Salmon Deviled Eggs with Homemade Mayonnaise

This is a recipe my mother, who is French, has used for years. It is awesome and easy. A delicious twist on the traditional deviled eggs.

Mayonnaise:
2 egg yolks, room temperature
½ cup vegetable oil
1 clove garlic, pressed
1 pinch sea salt
1 pinch black pepper, freshly ground
2 Tbsp. red wine vinegar, or to taste

Salmon Deviled Eggs:
12 eggs
1 shallot, minced
1 (6 oz) can salmon, drained and flaked
1 pinch sea salt
1 pinch black pepper, freshly ground

Make the Mayonnaise:
Beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one Tbsp. at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the clove garlic and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 tsp. at a time. Go slow, this will thin the mayonnaise a bit.

Make the Devilled Eggs:
Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes.

Remove from the heat, drain and cool. Peel off the shells and cut eggs in half lengthwise. Remove the yolks and place them into a medium bowl.

Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, ½ cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Makes 24 servings.