NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Salmon Stuffed Egg Tapas

Salmon Stuffed Egg Tapas
  • Prep Time
  • Cooking Time
  • Skill Level
    Challenging
  • Makes
    12
    stuffed egg halves or 6 servings

Ingredients

  • 6 hard-cooked eggs, cut in half lengthwise
  • 1/2 cup canned boneless salmon
  • 3 tablespoons tomato sauce
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons finely chopped parsley
  • 1/3 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white or black pepper
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 3/4 cup chicken broth
  • 2 large eggs, lightly beaten
  • 1 cup plain breadcrumbs
  • Vegetable oil for frying

Instructions

FLAKE salmon and combine it in small bowl with tomato sauce, 3 hard-boiled egg yolks, 1/8 teaspoon salt, black pepper and parsley. Remove remaining egg yolks from egg halves. Discard or reserve for other use. Stuff egg whites with salmon mixture, forming a slight mound. Refrigerate stuffed eggs.

MELT butter in small saucepan. Stir in flour, 1/2 teaspoon salt and white pepper. Gradually add evaporated milk and broth. Cook over medium heat, stirring constantly, until mixture just becomes thickened. Cool for about 30 minutes, stirring occasionally.

LINE large plate with wax paper. Carefully dip stuffed eggs in white sauce, coating on all sides. Place beaten eggs on prepared plate. Refrigerate for at least 1 hour or until the sauce sets. Dip coated eggs in beaten eggs; cover with breadcrumbs. Freeze for 10 minutes.

ADD oil to about 1 1/2-inch depth in large, deep skillet; heat to 350° F. Fry eggs carefully just until eggs are brown on all sides. Drain on paper towels. Serve immediately.

NOTE: Use leftover white sauce over pasta or vegetables for a delicious weekday meal.
 

Nutritional Information

% Daily Value *

  • Total Fat 13g 20%
  • Saturated Fat 6g 30%
  • Cholesterol 135mg 45%
  • Sodium 340mg 14%
  • Carbohydrates 6g 2%
  • Dietary Fiber 0g 0%
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 4%
  • Sugars 3g
  • Protein 8g

* Percentage Daily Values are based on a 2000 calorie diet.