Smoked Salmon Deviled Eggs
6hard- boiled large eggs, peeled
1/8 cmayonnaise (or more to taste)
1 Tbspdijon mustard
2 ozsmoked salmon, finely chopped (plus a little extra for garnish)
1/2 tspfreshly squeezed lemon juice
1/2 tspfreshly ground black pepper
·freshly chopped dill to taste (or dried)
12capers, rinsed and drained
How to Make Smoked Salmon Deviled Eggs
- Cut the eggs in half lengthwise. Place halves on serving plate. Gently remove the yolks. Mash the yolks. Add the mayonnaise, Dijon, finely diced salmon, lemon juice and pepper. Add dill to taste. Stir to blend.
- Use a large star tip and gently pipe filling into the half eggs. Top each egg with a caper and the optional tiny garnish of smoked salmon.
- Chill at least one hour to allow flavors to marry.