Creamy Salmon Salad Deviled Eggs with Avocado Drip
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Salmon Salad Deviled Eggs with Avocado Sauce Drip – The Ultimate Low-Carb 4th of July Appetizer
Every time I think back to my mother’s kitchen in Morocco, I remember the way she’d transform simple, humble ingredients into something that felt like a celebration. She’d take a handful of eggs from the market, a tin of preserved lemons, and a few fresh herbs, and suddenly the whole table felt like a feast. That same spirit lives in this recipe for Salmon Salad Deviled Eggs — a dish that started as a quick snack I’d throw together after long hours at culinary school in Paris and has since become the most-requested appetizer at every 4th of July cookout I host here in New York City. It’s low-carb, it’s handheld, and it’s absolutely loaded with flavor — the perfect bite for a summer celebration.
Imagine this: a perfectly hard-boiled egg white, cradling a thick, creamy pink salmon salad that’s rich with Dijon mustard and fresh dill. Now picture that egg resting on a bed of vibrant purple cabbage slaw — crunchy, tangy, and bright. And then comes the moment that makes everyone stop and stare: a massive, heavy, scroll-stopping drip of thick pale green avocado sauce flooding over the entire bite. The contrast of textures — the creamy salmon, the crunchy slaw, the velvety avocado — is pure magic. Every single bite is a little journey, and the colors alone are a showstopper on any party platter.
What sets my version apart is that I’m not just stuffing the eggs — I’m building a whole experience. The avocado sauce is a technique I perfected in Paris, where we learned to emulsify avocado with a touch of sour cream and garlic to create something that’s rich but not heavy, smooth but with body. The purple cabbage slaw adds that essential crunch and a pop of color that screams “summer.” And the salmon salad itself? It’s a nod to my Moroccan roots, where preserved fish and eggs often share a plate. This recipe is foolproof, fast, and guaranteed to disappear in minutes. Let me show you how to make it.
Why This Salmon Salad Deviled Eggs Recipe Is the Best
The flavor secret here is the combination of rich pink salmon with bright Dijon mustard and fresh dill — a classic French bistro pairing that I learned during my training in Paris. But I’ve added a Moroccan twist by letting the salmon salad rest for a few minutes before stuffing, allowing the flavors to meld and deepen. The result is a filling that’s creamy, tangy, and utterly satisfying, without being heavy or overly fishy.
Texture is everything in this dish, and I’ve perfected every layer. The eggs are hard-boiled using a technique that guarantees creamy, never-crumbly yolks — no green rings here. The avocado sauce is blended until velvety smooth, with just enough body to cling to the eggs without running off. And the purple cabbage slaw is a quick toss with lemon juice, which keeps it crunchy and bright. Every bite has a contrast — creamy against crunchy, rich against tangy — that keeps you coming back for more.
This recipe is foolproof and fast, even for beginners. With just 25 minutes total time and a handful of ingredients you can find at any US grocery store, it’s the kind of appetizer that looks impressive but comes together with almost no stress. The key is to work in the right order: start the eggs first, make the slaw and sauce while they cook, and assemble just before serving. I’ll walk you through every step so you can nail it on your first try — and I’ve included my best pro tips to avoid the common pitfalls.
Salmon Salad Deviled Eggs Ingredients
When I shop for these ingredients at the Union Square Greenmarket here in NYC, I look for the freshest eggs I can find — preferably from pastured hens, which give the yolks a deeper color and richer flavor. The salmon is usually canned wild pink salmon from the pantry, but if I’m feeling fancy, I’ll pick up a fillet of fresh salmon from the seafood counter and bake it myself. The purple cabbage, avocado, and fresh dill all come from the market stalls, and I always grab an extra avocado just in case one is too firm. This recipe reminds me of the vibrant markets in Marrakech, where every color and scent tells a story.
Ingredients List
- The Handheld Eggs & Salmon Salad
- 6 large eggs, hard-boiled, peeled, and halved lengthwise
- 6 oz cooked pink salmon, flaked (canned or freshly baked)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped
- Salt and black pepper to taste
- The Crunchy Slaw
- 1 cup shredded purple cabbage
- 1 tbsp lemon juice
- The Thick Pale Green Avocado Drip
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Pinch of salt
Ingredient Spotlight
Eggs: The foundation of the whole dish. Look for large eggs with clean, uncracked shells. Pastured or organic eggs have richer yolks and a better texture when boiled. If you only have extra-large eggs, increase the boiling time by about 30 seconds. For the creamiest yolks, avoid using eggs that are super fresh — eggs that are about a week old peel much more easily after boiling.
Pink Salmon: Canned wild pink salmon is my go-to for convenience and flavor. It’s already cooked and flaky, and it blends beautifully with the other ingredients. If you’re using fresh salmon, bake it at 375°F for about 15 minutes until it flakes easily with a fork, then let it cool before flaking. Smoked salmon can also work, but it will add a stronger, saltier flavor and change the texture slightly.
Avocado: The star of the sauce. You want an avocado that yields to gentle pressure but isn’t mushy. If it’s too firm, the sauce won’t blend smoothly; if it’s too soft, the sauce can become watery. Haas avocados are ideal for this. To speed up ripening, place the avocado in a paper bag with a banana at room temperature for a day.
Purple Cabbage: This is what gives the dish its vibrant crunch and gorgeous color. Shred it as thinly as you can — a mandoline makes quick work of this. The lemon juice not only adds brightness but also helps keep the cabbage crisp. Green cabbage can be used in a pinch, but you’ll miss that beautiful purple pop that makes the dish so visually striking.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Pink salmon (canned) | Smoked salmon or canned tuna | Smoked salmon adds a stronger, saltier flavor; tuna is milder but still rich |
| Sour cream | Greek yogurt or mayonnaise | Greek yogurt is tangier and lighter; mayo adds richness |
| Purple cabbage | Green cabbage or shredded Brussels sprouts | Green cabbage is milder; sprouts are nuttier and denser |
| Fresh dill | Fresh chives or parsley | Chives add a mild onion flavor; parsley is more neutral |
How to Make Salmon Salad Deviled Eggs — Step-by-Step
Making these Salmon Salad Deviled Eggs is easier than you think, and I promise the result will have everyone at your 4th of July party asking for the recipe. Follow these steps in order, and you’ll have a platter of stunning, crowd-pleasing bites in no time.
Step 1: Prep the Eggs
Remove the cooked yolks from the hard-boiled egg halves and place them into a medium mixing bowl. Arrange the empty egg white halves on a serving platter, cut-side up. Be gentle — the whites are delicate and can tear if you’re too rough. I like to use a small spoon to carefully scoop out the yolk in one piece.
💡 Stella’s Pro Tip: For perfectly peeled eggs every time, add a splash of white vinegar to the boiling water and use eggs that are at least a week old. After boiling, transfer them to an ice bath immediately — the shock helps release the shell.
Step 2: Mix the Salmon Filling
Mash the egg yolks with a fork until perfectly smooth. Fold in the flaked pink salmon, mayonnaise, Dijon mustard, fresh dill, salt, and black pepper. Mix until it forms a thick, rich, and creamy salmon salad. The texture should be spreadable but firm enough to hold its shape when piped. If it seems too dry, add another teaspoon of mayonnaise.
⚠️ Common Mistake to Avoid: Don’t overmix the salmon salad. You want distinct flakes of salmon throughout, not a paste. Fold gently until just combined, and stop as soon as everything is evenly incorporated.
Step 3: Stuff the Handheld Bites
Generously spoon or pipe the thick pink salmon salad mixture back into the hollowed-out egg white halves. Pile it high — these are meant to be heavily stuffed! A piping bag with a large star tip gives a beautiful presentation, but a spoon works just fine. The filling should mound above the edge of the egg white.
💡 Stella’s Pro Tip: For an extra special touch, use a piping bag fitted with a star tip. This gives the filling a beautiful, ruffled look that makes the eggs look even more elegant. If you don’t have a piping bag, a zip-top bag with the corner snipped off works beautifully.
Step 4: Make the Slaw and Drip
Toss the shredded purple cabbage with a splash of lemon juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, minced garlic, lemon juice, and salt. Blend until completely smooth to create a rich, thick, velvety pale green avocado sauce. Scrape down the sides as needed. The sauce should be thick enough to coat the back of a spoon but still pourable.
⚠️ Common Mistake to Avoid: If the avocado sauce is too thick, add a tablespoon of cold water at a time until you reach the perfect drizzling consistency. If it’s too thin, add a little more avocado or sour cream. Always taste and adjust salt and lemon before serving.
Step 5: Assemble and Drip
Lay down a generous bed of the vibrant crunchy purple cabbage slaw on your 4th of July party platter and rest the heavily stuffed eggs directly on top. Flood the handheld deviled eggs entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Use a spoon to drizzle the sauce over the eggs, letting it pool slightly on the slaw. Garnish with extra fresh dill and serve chilled.
💡 Stella’s Pro Tip: For the most dramatic presentation, drizzle the avocado sauce right before serving. This keeps the slaw crunchy and the eggs cold. If you’re making this for a party, assemble everything except the sauce an hour ahead, then add the drip just as guests arrive for maximum visual impact.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Prep the Eggs | 15 min | Yolks removed cleanly, whites intact |
| 2 | Mix the Salmon Filling | 5 min | Thick, creamy, well-blended but flaky |
| 3 | Stuff the Handheld Bites | 5 min | Filling mounded high above egg whites |
| 4 | Make the Slaw and Drip | 10 min | Slaw is crunchy; sauce is smooth and pale green |
| 5 | Assemble and Drip | 5 min | Sauce flooding over eggs, pooling on slaw |
Serving & Presentation
This is where the dish truly shines. I love serving these Salmon Salad Deviled Eggs on a large, white platter that lets the colors pop. The deep purple of the cabbage, the pale pink of the salmon filling, the bright green of the avocado drip — it’s a feast for the eyes before anyone even takes a bite. For a 4th of July cookout, I’ll sometimes add a few edible flowers or extra sprigs of dill for a truly festive look. In my Moroccan home, we would have served these on a beautiful ceramic tagine platter, and the combination of colors and textures would have been right at home.
These eggs are best served chilled, so keep them in the refrigerator until just before serving. The avocado sauce should be added at the last minute for the best visual effect. If you’re bringing this to a potluck, transport the components separately — eggs and slaw in one container, sauce in a small jar — and assemble on site. The sauce can be spooned or even poured from the jar for a dramatic tableside presentation.
As for pairings, these deviled eggs are incredibly versatile. They’re a natural fit alongside grilled meats like burgers or hot dogs at a cookout, but they also work beautifully as part of a brunch spread with fresh fruit and mimosas. In the summer, I love serving them with a crisp white wine like Sauvignon Blanc or a cold, light lager. The creamy avocado and tangy salmon are a perfect match for something bright and refreshing.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Grilled corn salad, watermelon feta salad, potato salad | Bright, fresh sides complement the rich, creamy eggs |
| Sauce / Dip | Extra avocado sauce, sriracha mayo, yogurt dill dip | Adds another layer of flavor and richness |
| Beverage | Sauvignon Blanc, dry rosé, light lager, cucumber cooler | Acidic and crisp drinks cut through the richness |
| Garnish | Fresh dill, chives, edible flowers, lemon zest | Adds color, freshness, and a professional finish |
Make-Ahead, Storage & Reheating
Living in NYC means my schedule is always full, so I’m a huge proponent of make-ahead cooking. These Salmon Salad Deviled Eggs are actually perfect for prepping in stages. The hard-boiled eggs can be cooked and peeled up to three days in advance, and the salmon salad filling will keep beautifully in the fridge for up to two days. The avocado sauce is best made fresh, but if you need to make it ahead, press a piece of plastic wrap directly onto the surface to prevent browning, and it will hold for about 24 hours. I’ve tested this many times for my own cookouts, and the key is to store each component separately and assemble just before serving.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, separate components | Up to 2 days | Serve cold — no reheating needed |
| Freezer | Not recommended | N/A | Freezing will ruin the texture of the eggs and avocado |
| Make-Ahead | Eggs and filling assembled, slaw and sauce separate | Up to 24 hours in advance | Add sauce and garnish just before serving |
One thing I’ve learned from years of hosting: these eggs are best enjoyed within a few hours of assembly. If you have leftovers (which is rare in my house!), store them without the avocado sauce, as the sauce can make the slaw soggy overnight. The eggs and filling alone will keep for another day in the fridge. To refresh leftovers, add a fresh squeeze of lemon juice and a sprinkle of fresh dill before serving again.
Variations & Easy Swaps
One of the things I love most about this recipe is how adaptable it is. Whether you’re cooking for someone with dietary restrictions or just want to change things up, these variations are all tested and approved in my own kitchen. The table below gives you a quick overview, and I’ve added more detail on my three favorite twists below.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Smoked Salmon & Capers | Replace canned salmon with smoked salmon; fold in 1 tbsp capers | Brunch or fancy appetizer | Easy |
| Dairy-Free / Vegan | Use vegan mayo, coconut yogurt, and omit eggs (use tofu-based “egg whites”) | Vegan guests or dairy-free diets | Medium |
| Spicy Harissa Twist | Add 1 tsp harissa paste to the salmon filling; garnish with cilantro | Heat lovers and North African flavor fans | Easy |
Smoked Salmon & Capers Variation
This variation feels like a nod to classic French brunch, where smoked salmon and capers are a beloved pairing. Simply replace the canned pink salmon with 6 oz of finely chopped smoked salmon and fold in 1 tablespoon of drained capers. The capers add a salty, briny pop that cuts through the richness of the eggs and avocado. This version is slightly saltier, so go easy on the added salt. It’s perfect for a bridal shower or Easter brunch, and the combination of flavors is absolutely elegant.
Dairy-Free / Vegan Variation
For my friends who follow a plant-based diet, I’ve developed a version that swaps the eggs for firm tofu “egg whites” and the salmon for mashed chickpeas with seaweed flakes (for that ocean flavor). Use vegan mayonnaise and coconut yogurt in the filling and sauce. The texture is a bit different — the tofu is firmer than egg whites — but the flavor profile is surprisingly close. The key is to season generously with black salt (kala namak) which gives an eggy sulfur note. This version takes a bit more prep but is always a hit at gatherings with mixed dietary needs.
Spicy Harissa Twist Variation
This is my personal favorite and a direct nod to my Moroccan roots. Harissa — a North African chili paste — adds warmth, depth, and a gentle heat that transforms the entire dish. Stir 1 teaspoon of harissa into the salmon filling along with the other ingredients, and garnish with fresh cilantro instead of dill. The harissa pairs beautifully with the creamy avocado sauce and the tangy slaw, adding a layer of complexity that makes every bite more interesting. I love serving this version at summer cookouts where I want to offer something unexpected and bold.
How do you keep the deviled egg filling from becoming too watery when adding salmon?
This is a great question and something I’ve learned to manage perfectly in my own kitchen. The key is to make sure your salmon is well-drained and flaked, not mashed. If you’re using canned salmon, drain it thoroughly in a fine-mesh strainer, then gently press out any excess liquid with the back of a spoon before flaking. For fresh salmon, bake or poach it until just cooked through, then let it cool completely on a paper towel-lined plate to absorb any moisture. Additionally, your mayonnaise and Dijon mustard act as binders — use full-fat mayo, which is thicker and more stable. If your filling still seems a bit loose, add a tablespoon of finely crushed breadcrumbs or almond flour to absorb any extra moisture without affecting the flavor.
Can I use canned salmon instead of fresh or smoked salmon for salmon salad deviled eggs?
Absolutely — in fact, canned pink salmon is my go-to for this recipe, and I use it more often than fresh. It’s convenient, affordable, and already perfectly cooked and flaky. Look for wild-caught pink salmon packed in water (not oil) for the best texture and flavor. Drain it well, remove any large bones or skin (though the bones are soft and edible, I prefer to remove them for a smoother filling), and flake it gently with a fork. Canned salmon has a milder flavor than smoked salmon, which makes it more versatile and appealing to a wider range of eaters. Smoked salmon will give you a stronger, saltier, more distinct flavor, so choose based on your preference. Both work beautifully.
What is the best way to hard boil eggs so the yolks are perfectly creamy for deviled eggs?
After years of testing, I’ve landed on a foolproof method that gives you creamy, bright yellow yolks with no green ring every single time. Place your eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat, cover it, and let it sit for exactly 10 minutes. While the eggs are resting, prepare a large bowl of ice water. After 10 minutes, transfer the eggs to the ice bath and let them cool completely for at least 5 minutes. This rapid cooling stops the cooking process instantly, preventing that green ring from forming. The yolks will be perfectly set, creamy, and vibrant yellow — ideal for mashing into a smooth filling.
How far in advance can I make salmon salad deviled eggs for a party?
You can absolutely make these ahead, and I do it all the time for my own NYC gatherings. The most important rule is to keep everything separate until serving. The hard-boiled eggs can be cooked, peeled, and stored in an airtight container in the refrigerator for up to three days. The salmon salad filling can be prepared up to two days in advance and stored in a sealed container. The purple cabbage slaw is best made the day you serve it — just toss it with lemon juice an hour before serving — but it will hold for about 24 hours in the fridge if needed. The avocado sauce should be made no more than 24 hours in advance, with plastic wrap pressed directly onto the surface to prevent browning. Assemble the eggs and slaw up to an hour before serving, then add the avocado drip just before guests arrive for the best visual effect.
Can I make this recipe without the purple cabbage slaw?
Of course, the slaw is optional but highly recommended for the crunch and color contrast. If you’d prefer to skip it, the deviled eggs are still absolutely delicious on their own. The slaw adds a bright, tangy, crunchy element that balances the richness of the salmon filling and the creamy avocado sauce, so if you omit it, you might want to add a sprinkle of fresh herbs or a pinch of flaky sea salt on top for extra texture. Alternatively, you could use a bed of arugula or mixed greens tossed with lemon juice for a similar effect. But I do encourage you to try the slaw at least once — the purple cabbage is what makes this dish a true showstopper for the 4th of July, and it takes less than two minutes to prepare.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free! None of the ingredients — eggs, salmon, mayonnaise, Dijon mustard (most brands are gluten-free, but always check the label), fresh dill, purple cabbage, avocado, sour cream, garlic, and lemon juice — contain gluten. This makes it a fantastic option for guests with celiac disease or gluten sensitivity. Just be sure to check the label on your mayonnaise and mustard, as some specialty or flavored varieties may contain gluten or be processed in facilities that handle gluten. If you’re serving this at a cookout, it’s a wonderful dish to offer alongside a buns and burgers spread, ensuring everyone has something delicious and safe to eat. The avocado sauce and salmon filling are also naturally free of gluten, so you can feel confident serving this to anyone.
What can I use instead of dill in the salmon salad?
If you’re not a fan of dill, or simply don’t have it on hand, there are several excellent substitutes. Fresh chives are my top recommendation — they add a mild, oniony brightness that pairs beautifully with salmon and eggs. Fresh parsley (flat-leaf or curly) is another great option, offering a clean, slightly peppery flavor that won’t overpower the other ingredients. Fresh tarragon is a more aromatic choice with a subtle anise note that works wonderfully with seafood — it’s a classic French pairing I learned in culinary school. If using dried herbs, use about one-third of the amount: 1 teaspoon dried dill, dried chives, or dried parsley. Add dried herbs early to the filling so they have time to rehydrate and soften. Each substitution will give the dish a slightly different character, but all are delicious in their own way.
How do I prevent the avocado sauce from turning brown?
Avocado browning is caused by oxidation, but there are several effective ways to slow it down. The most reliable method is to press a piece of plastic wrap directly onto the surface of the sauce before refrigerating — this minimizes air contact. The lemon juice in the recipe also helps, as the citric acid slows oxidation. If you’re making the sauce more than a few hours ahead, add an extra squeeze of lemon or lime juice. Some chefs also recommend adding a small amount of yogurt or sour cream (already in the recipe) as the fats help protect the avocado. For the best color, make the sauce within 24 hours of serving and give it a quick stir before drizzling. If you see slight browning on the surface, just stir it in — the color will even out, and the flavor will still be perfect. Never judge an avocado sauce by its cover alone!
Can I use a different type of fish instead of salmon?
Absolutely, this recipe is very flexible. Canned tuna is the most straightforward swap — use oil-packed for extra richness or water-packed for a lighter option. Drain it well and flake it just like the salmon. Smoked trout or mackerel would also be fantastic, bringing a more intense, smoky flavor that pairs beautifully with the avocado sauce. If you’re using cooked fresh fish, any mild white fish like cod, haddock, or tilapia would work, though the flavor will be more subtle. For a completely different take, try canned crab meat or finely chopped cooked shrimp. Just keep the total amount to about 6 ounces of cooked, flaked fish, and adjust the seasoning to match. The Dijon mustard and dill work well with most seafood, so feel free to experiment based on what you have available.
What’s the best way to transport these deviled eggs for a potluck or party?
I’ve transported these eggs all over NYC — to friends’ apartments, to outdoor cookouts in Brooklyn, and even to a picnic in Central Park. The secret is to keep everything separate until you arrive. Transport the hard-boiled eggs (already peeled and halved) in a single layer in a sturdy container with a tight-fitting lid — I use a glass baking dish with plastic wrap and then foil on top. The salmon salad filling goes in a separate sealed container, and the avocado sauce in a small jar or squeeze bottle. The purple cabbage slaw travels well in a zip-top bag with the lemon juice. When you arrive, simply assemble: lay the slaw on the platter, arrange the egg whites, fill them with the salmon salad, and drizzle with the avocado sauce. This method ensures the eggs stay perfectly intact, the slaw stays crunchy, and the sauce stays vibrant. If you’re worried about the eggs sliding around, place a damp paper towel under the platter to keep it stable in the car.
Share Your Version!
I absolutely love hearing how you make this recipe your own. Did you try the spicy harissa twist? Did you use smoked salmon instead of canned? Or maybe you created a completely new variation I haven’t thought of — I’d love to hear about it! Leave a star rating and a comment below to let me know how it turned out. Your feedback helps other home cooks discover what works best, and it makes my day to read your stories and photos.
If you’re sharing on Instagram or Pinterest, please tag me @leosfoods so I can see your beautiful creations. I’m always inspired by how you all bring these recipes to life in your own kitchens. One question I’d love you to answer: What’s your favorite way to make this recipe unique to you? Drop your answer in the comments — I’m genuinely curious and always looking for new ideas to test in my NYC kitchen!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Salmon Salad Deviled Eggs
A high-performing low-carb leaning appetizer perfect for your 4th of July cookout! Handheld deviled eggs heavily stuffed with a rich, creamy pink salmon salad, served over a vibrant purple cabbage slaw for that ultimate crunchy seafood and slaw contrast. Every single bite is heavily flooded with a massive, heavy, scroll-stopping thick pale green avocado sauce drip!
- Total Time: 25 minutes
- Yield: 12 halves 1x
Ingredients
- The Handheld Eggs & Salmon Salad
- 6 large eggs, hard-boiled, peeled, and halved lengthwise
- 6 oz cooked pink salmon, flaked (canned or freshly baked)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped
- Salt and black pepper to taste
- The Crunchy Slaw
- 1 cup shredded purple cabbage
- 1 tbsp lemon juice
- The Thick Pale Green Avocado Drip
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Prep the Eggs: Remove the cooked yolks from the hard-boiled egg halves and place them into a medium mixing bowl. Arrange the empty egg white halves on a serving platter.
- Mix the Salmon Filling: Mash the egg yolks with a fork until perfectly smooth. Fold in the flaked pink salmon, mayonnaise, Dijon mustard, fresh dill, salt, and black pepper. Mix until it forms a thick, rich, and creamy salmon salad.
- Stuff the Handheld Bites: Generously spoon or pipe the thick pink salmon salad mixture back into the hollowed-out egg white halves.
- Make the Slaw and Drip: Toss the shredded purple cabbage with a splash of lemon juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, minced garlic, lemon juice, and salt. Blend until completely smooth to create a rich, thick, velvety pale green avocado sauce.
- Assemble and Drip: Lay down a generous bed of the vibrant crunchy purple cabbage slaw on your 4th of July party platter and rest the heavily stuffed eggs directly on top. Flood the handheld deviled eggs entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with extra fresh dill and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
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