Source: dLife

Salmon and bean stuffed eggs make for one great appetizer.

Servings

12 large hard-boiled eggs , peeled
6 oz Fish, salmon, pink, with bone, canned, drained , skin discarded (about 1 can)
1 tbsp Dressing, mayonnaise, light
1 tbsp Relish, pickle, dill
1 tsp dijon mustard
1 tsp fresh lemon juice
0.5 cup red kidney beans, canned and drained , rinsed, no salt added
0.25 cup salsa
2 tbsp canned black olives , chopped
0.5 tsp ground cumin
0.25 tsp salt

1 Slice the eggs in half lengthwise, remove the yolks and throw out. Place the eggs, inside up on a serving dish.
2 Mix together the salmon and the next 4 ingredients in a bowl and evenly fill 12 egg white halves with about 1/2 tablespoon of filling; set aside.
3 In a separate bowl, mash the beans with a potato masher then stir in the remaining ingredients. Evenly fill the remaining 12 egg white halves with about 1/2 tablespoon of this mixture.

If you prefer one of the stuffings over the other, simply double the recipe of your choice.