Smoked Salmon Deviled Eggs

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H-E-B Devil Eggs

  • 12 each eggs, hardboiled and peeled
  • 4 oz smoked salmon, chopped
  • 1 cup mayonnaise or sour cream
  • 2 tablespoons Roberts Reserve Lemon Dill & Caper Sauce
  • 3 tablespoons chopped parsley
  • chives for garnish

Just like Mom used to make…now you can return the favor! These Smoked Salmon Devil Eggs are a cinch to whip up. Get creative for Mother’s Day!


Cut hardboiled eggs in half and remove yolks to a medium sized bowl. Combine all other ingredients and blend with a spoon or hand mixer until filling is smooth. With a piping bag or spoon fill each egg half with filling. Garnish with a ½ inch piece of chive or a parsley leaf. Eggs may be served immediately or refrigerated for up to two days.

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