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Deviled Eggs

8 hard-boiled eggs
cup mayo
1 Tbsp. onion, finely diced
1 tsp. Dijon mustard
tsp. salt
1 tsp. Halladay's Horseradish Seasoning

Halve eggs lengthwise. Remove yolks; set aside egg whites. Mash together yolks and remaining ingredients and pipe into reserved egg whites.

SIMILAR RECIPES

Smoked Salmon Topped Deviled Eggs

6 large eggs, boiled and peeled
1 tsp. Dijon mustard
cup mayo
1 tsp. Halladay's Horseradish Seasoning
1 tsp. vinegar
Smoked salmon

Halve eggs lengthwise and remove yolks. Place yolks in small bowl. Mash to combine with mustard, mayo and seasoning; salt and pepper to taste. Spoon into halved eggs. Garnish each egg with small piece of salmon.

Seafood Stuffed Deviled Eggs

6 large eggs, boiled and peeled
cup mayo
1 tsp. vinegar
1 tsp. yellow mustard
1 tsp. Halladay's Lobster Bisque Seasoning
Couple ounces of small shrimp, crab or lobster

Half eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash to combine with mayo, vinegar, mustard and seasoning. Add salt and pepper to taste. Spoon mixture into halved eggs. Garnish with small shrimp, crab or lobster.

Dijon-Herb Crusted Salmon

Dijon-Herb Crusted Salmon

1 tsp. red wine vinegar
2 Tbsp. plain Greek yogurt
2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
2 6 oz. salmon fillets skinned
cup whole wheat panko breadcrumbs
1 Tbsp. canola oil
1 Tbsp. Dijon mustard

Preheat oven to 450F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet; season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.

Dijon-Crusted Salmon

1 tsp. red wine vinegar
2 Tbsp. plain Greek yogurt
2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
2 6 oz. salmon fillets skinned
cup whole wheat panko breadcrumbs
1 Tbsp. canola oil
1 Tbsp. Dijon mustard

Preheat oven to 450F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet; season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.