"The lemon juice & zest make this recipe really stand out"
6 large hard-cooked eggs
4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
1/4 cup thinly sliced fresh chives
1/4 cup mayonnaise
2 Tbs. minced red onion
2 Tbs. capers, rinsed and finely chopped
1 Tbs. fresh lemon juice
1/2 tsp. packed finely grated lemon zest
Freshly ground black pepper
Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl. Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.