Deviled Eggs with Salmon

Experience a new twist on a classic appetizer by adding smoked salmon to the traditional deviled eggs.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons capers, drained and chopped
• 3 ounces smoked salmon, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh dill, chopped

Instructions

1. Place the eggs in a saucepan and cover with water. Bring to a boil over high heat.
2. Once boiling, remove the saucepan from heat and let the eggs sit in the hot water for 12 minutes.
3. Drain the eggs and transfer them to a bowl of ice water to cool for 5 minutes.
4. Peel the cooled eggs and slice them in half lengthwise.
5. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter.
6. Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, lemon juice, capers, salt, and pepper until smooth.
7. Fold in the smoked salmon and mix until well combined.
8. Spoon or pipe the yolk mixture back into the egg white halves.
9. Garnish each deviled egg with a sprinkle of fresh dill.
10. Refrigerate until ready to serve.

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