Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise (high quality)
- 4 ounces smoked salmon, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh dill, chopped
- 1 teaspoon capers, drained and minced
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Extra dill sprigs and small salmon ribbons for garnish
Instructions
- Hard Boiling the Eggs: Place the eggs in a single layer in a large saucepan and cover with cold water by at least an inch. Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes. Immediately transfer the eggs to a large bowl filled with ice water to stop the cooking process and make peeling easier.
- Preparing the Filling: Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Use a fork to mash the yolks until they are fine and crumbly. Stir in the mayonnaise, Dijon mustard, lemon juice, chopped dill, and minced capers. Fold in the finely chopped smoked salmon. Season with salt and pepper, but be careful with the salt as the salmon and capers are naturally salty.
- Piping and Garnishing: Arrange the egg white halves on a serving platter. Use a spoon or a piping bag fitted with a large star tip to fill each egg white cavity with the salmon-yolk mixture. For a professional look, top each egg with a tiny ribbon of smoked salmon, a small sprig of fresh dill, and a light dusting of smoked paprika. Serve immediately or refrigerate until party time.
- Cook Time: 25 minutes