Salmon-Stuffed Eggs

12 hard-cooked eggs
1 can (6 oz.) salmon, drained & flaked
1/2 cup mayonnaise
1 tablespoon fresh dill, finely chopped
1/8 teaspoon black pepper

Cut the eggs in half lengthwise and remove the yolks to a medium bowl; set aside the egg whites.

Add the salmon, mayonnaise, dill, and pepper to the yolks; mix until well combined.

Spoon or pipe the mixture back into the egg whites.

Serve, or cover and chill until ready to serve.

Eggland's Best. May 2009. Found at MyRecipes [archive.org]