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Deviled Eggs with Smoked Salmon

A conventional deviled egg is a classic crowd-pleaser. Top this timeless recipe with smoked salmon and capers for a fresh, springtime twist! For the less adventurous, feel free to stick to the traditional composition, without the additional toppings.

Ingredients (for 24 pieces):

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp finely chopped fresh dill, plus extra for garnish
• 1 tbsp lemon juice
• Salt and pepper to taste
• 4 oz smoked salmon, thinly sliced
• Capers for garnish

Instructions:

1. Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit in the hot water for 10-12 min.
2. After the eggs have cooked, drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for a few minutes, then peel the eggs under cool running water. Pat them dry with paper towels.
3. Once peeled, slice the eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Arrange the egg white halves on a serving platter.
4. Mash the egg yolks with a fork until they are finely crumbled. Add the mayonnaise, Dijon mustard, chopped dill, lemon juice, salt, and pepper to the mashed yolks. Stir until well combined and smooth.
5. Spoon or pipe the yolk mixture into the egg white halves, dividing it evenly among them.
6. Top each deviled egg with a small piece of smoked salmon.
7. Garnish the deviled eggs with additional fresh dill and capers.
8. Chill the deviled eggs in the refrigerator for at least 30 min. before serving for maximum flavor. Serve chilled and enjoy!