Ingredients:

  • 6 Large Eggs
  • 1 tbsp White Vinegar
  • 1 tsp Sea Salt
  • 3 oz Smoked Salmon, finely minced
  • 3 tbsp Heavy Mayonnaise
  • 1.5 tbsp Softened Cream Cheese
  • 2 tsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1/4 tsp Cracked Black Pepper
  • 2 oz Smoked Salmon, sliced into thin ribbons
  • 1 tbsp Non pareil Capers
  • 1 tbsp Fresh Dill Sprigs

Instructions:

  1. Place 6 Large Eggs in a saucepan and cover with water. Add 1 tbsp White Vinegar and 1 tsp Sea Salt.
  2. Cook 10 minutes once boiling starts.
  3. Transfer eggs immediately to a bowl of ice water. Note: This prevents overcooking and centers the yolk.
  4. Crack the shells gently and peel until the whites are smooth and shiny.
  5. Slice each egg lengthwise with a clean, damp knife.
  6. Gently pop the yolks into a medium bowl and set the whites on a serving platter.
  7. Use a fork or sieve to break down yolks until they look like fine yellow sand.
  8. Add 3 tbsp Heavy Mayonnaise, 1.5 tbsp Softened Cream Cheese, 2 tsp Dijon Mustard, and 1 tsp Fresh Lemon Juice.
  9. Fold in 3 oz finely minced Smoked Salmon and 1/4 tsp Cracked Black Pepper until the mixture is velvety and uniform.
  10. Fill the egg white cavities with the yolk mixture, mounding it slightly above the rim.
  11. Top each egg with a ribbon of the remaining 2 oz Smoked Salmon, 1 tbsp Non pareil Capers, and a small sprig of 1 tbsp Fresh Dill.