Ingredients
12 hard-cooked eggs, peeled and cut horizontally
2/3 cup Mayonnaise
2 tablespoons dijon mustard
6 ounces smoked salmon, very finely diced, plus more for garnish
4 tablespoons fresh dill, very finely minced, plus more for garnish
salt and pepper to taste
Paprika (for garnish)
Directions
Very finely dice the smoked salmon and cut the dill as finely as possible.
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, salt and pepper and mix thoroughly. Mix in the smoked salmon and dill. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture and garnish with more smoked salmon and a dill leaf.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
