Ingredients
Scale
- 12 large eggs
- 4 ounces smoked salmon, finely chopped (plus extra for garnish)
- 1/2 cup plain Greek yogurt or softened cream cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 tablespoon capers, drained and chopped
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions
- Place the eggs in a single layer in a large saucepan and cover with water by at least an inch. Bring the water to a rolling boil, then remove from heat, cover, and let sit for 10 to 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. Gently crack the shells and peel them under cold running water for the smoothest finish.
- Slice the peeled eggs in half lengthwise. Carefully scoop the yolks into a medium mixing bowl. Mash the yolks with a fork until they are fine and crumbly. Stir in the Greek yogurt (or cream cheese), Dijon mustard, lemon juice, chopped smoked salmon, dill, and capers. Mix until the texture is creamy and well-combined. Season with salt and pepper to taste.
- Spoon the yolk mixture back into the egg white halves, or use a piping bag with a star tip for a professional look. Top each egg with a small ribbon of smoked salmon, a sprinkle of smoked paprika, and a few snips of fresh chives. Arrange them on a platter and chill until you are ready to serve.
- Cook Time: 25 minutes