Source: dLife

Egg white halves stuffed with salmon or bean fillings.

Servings

12 large hard-boiled eggs , peeled
6 oz canned salmon , drained with bones and skin discarded
1 tbsp mayonnaise
1 tbsp Relish, pickle, dill
1 tsp dijon mustard
1 tsp fresh lemon juice
0.5 cup red kidney beans, canned and drained , rinsed
0.25 cup salsa
2 tbsp canned black olives , chopped
0.5 tsp ground cumin
0.25 tsp salt

1 Slice eggs in half lengthwise, remove and discard yolks. Place egg whites, inside up on serving dish.
2 In small bowl, mix salmon, mayonnaise, relish, mustard, and lemon juice.
3 Fill 12 egg white halves with 1/2 tablespoon salmon filling. Set aside.
4 In small bowl, mash beans with a potato masher. Add salsa, black olives, cumin, and salt. Mix well.
5 Fill remaining 12 egg white halves with 1/2 tablespoon of bean filling. Serve.