First Place Winner-Deviled Eggs

Serve with toasted bagels and sliced vine ripe tomatoes. May substitute any type of mayonaise or sour cream. Ready in under 30 minutes!

Recipe and Photo by Randie Laine Knoblock

Randie’s Home Cooking:


5 Eggland’s Best eggs, at room temperature

1 piece of smoked salmon

1 tablespoon capers, finely snipped

2 tablespoons red onion, finely chopped

1 + 1/2 tablespoons fat-free sour cream

1 tablespoon Veganaise

1 dash Tabasco and lemon juice

Salt and pepper , to taste

Fresh cut chives, for garnish


1. Put 5 room temperature eggs in pot with water to cover and bring to a boil.  Boil for 12 minutes then shock in ice water.  Remove from shell, pat dry and cut each egg in half.

2. Carefully remove yolks with spoon and place in bowl.  Add salmon, capers, onion, sour cream, Veganaise, Tabasco and lemon juice.  Salt and pepper to taste.

3. Place egg mixture back inside egg whites and garnish with chives.

Makes 10 deviled eggs

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