My family makes a lot of Easter Eggs. I means dozens upon dozens. Maybe it is the nostalgia of using the coloring kits, but it’s something that my mum and I always do. And I do like eggs (well, some eggs — not much for the soft-boiled kind) but after a couple of days and a few dozen eggs, eggs get a little boring. Enter deviled eggs. I *love* deviled eggs of any sort. I think that on my site I have at least a dozen variations (appropriate, eh?). This yeah, I decided to go with the smoked salmon and dill variation. Great addition to a picnic or brunch menu (ok, it’s a little to early to be picnicking in New England, but bookmark this for later in the year or something).
Ingredients
6 hard-cooked eggs, peeled and cut vertically (so you have 12 half-eggs)
1/3 cup Mayonnaise
1 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.
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.
