Smoked Salmon Deviled Eggs

Print Friendly

Smoked Salmon Deviled Eggs

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

Just like Mom used to make...now you can return the favor! These Smoked Salmon Devil Eggs are a cinch to whip up.

Ingredients

  • 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

Recipe Info

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.

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

Print Friendly Save paper with the printer friendly version