Smoked Salmon Deviled Eggs

Ingredients

• 8 large eggs
• 3 oz smoked salmon (about 1/2 cup), plus more for garnish
• 1/2 cup mayonnaise, plus more if desired
• 2 teaspoons dijon mustard
• 1 tablespoon chopped chives, plus more for garnish

Salt and pepper to taste

• 2-3 tablespoons capers, roughly chopped, plus more for garnish
• Smoked paprika for garnish

Directions

1. Hard-boil the eggs: In a saucepan large enough to fit all the eggs in a single layer, bring water to a boil (enough water to fully submerge the eggs). Turn down the heat and carefully lower each egg into the simmering water. Cover with a lid, simmer for 1 minute, and then turn off the heat. Let the eggs sit in the hot water for 13-14 minutes. Rinse eggs in cold water and peel them.
2. Cut each egg in half lengthwise. Remove egg yolks into another bowl and set aside. Refrigerate the egg whites while you make the filling.
3. Make the filling: In the bowl, combine the egg yolks, mayo, dijon mustard, salt and pepper to taste. Whip using an electric mixer on medium-high speed until light and fluffy, about 1 minute. Fold in chopped the capers and chopped salmon. Cover and refrigerate for 30-40 minutes.
4. Fill the egg whites with the egg yolk filling using a piping bag or a Ziploc bag. Garnish with paprika, smoked salmon, capers, and chives. Enjoy!

Notes

Special equipment: electric mixer or whisk.

Hard-boiling eggs: Make sure the eggs are cooked until the yolk is creamy and not runny. To achieve this, simmer the eggs for 1 minute and then let them sit in the hot water (heat off) for 13-14 minutes.

Storing: Store in an airtight container for up to 2 days. Deviled eggs cannot be frozen.