SMOKED SALMON DEVILED EGGS

After living in the Pacific Northwest for so many years, one thing I miss so very much is good salmon. At least here in the Midwest, we can get really good smoked salmon, beautiful in fact. So during this holiday season, put a little twist in your traditional deviled eggs.

You can make the eggs and the filling a day ahead, just make sure you store them separately and fill the eggs before serving.

Ingredients:

6 large hard boiled eggs

6 oz cold smoked salmon finely diced

1/4 chives finely chopped

1/4 cup mayonnaise

2 tbl shallots minced

2 tbl capers drained, rinsed and chopped

1 tbl fresh lemon juice

1/2 tsp lemon zest

fresh ground pepper

Let the hard boiled eggs cool, then peel and cut them in half lengthwise. Remove the yolks, put in a bowl and break them apart with a fork. Add the salmon, mayonnaise, shallot, capers, lemon juice and zest, 3 tbl of the chives and 1/8 tsp of pepper. Mix well.

Using a spoon or an ice cream scooper, mound the filling into the egg halves. Garnish with the remaining 1 tbl chives and a pinch of pepper.

Great twist to a legend!

ENJOY!