Smoked Salmon, Lemon, and Capers Eggs

Southern Living
Smoked Salmon, Lemon, and Capers EggsRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
This zesty recipe for Smoked Salmon, Lemon, and Capers Eggs dresses up ordinary deviled eggs with salty smoked salmon.
Makes 2 dozen


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12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1/8 teaspoon kosher salt
Dash of hot sauce (optional)
1 1/2 tablespoons finely chopped drained capers
3/4 teaspoon loosely packed lemon zest
3 tablespoons lemon juice
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
Smoked salmon


Hands-on: 20 Minutes
Total: 20 Minutes

1. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact.

2. Grate egg yolks using small holes of a box grater. Mash together yolks, mayonnaise, and next 3 ingredients. Add hot sauce, if desired. Stir capers, lemon zest, lemon juice, black pepper, and 1/8 tsp. kosher salt into yolk mixture.

3. Spoon or pipe yolk mixture into egg white halves. Top with desired amount of smoked salmon.

Created date

March 2014