Devilled eggs with hot-smoked salmon Recipe

Name: Devilled eggs with hot-smoked salmon
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24 appetizers
Ingredients: 12 eggs; 125 mL (½ cup) plain mayonnaise; 10 mL (2 tsp.) Dijon mustard; 15 mL (1 tbsp.) finely chopped capers; 5 mL (1 tsp.) finely chopped chives; 5 mL (1 tsp.) finely chopped dill; 1 mL (¼ tsp.) each of salt; and pepper; 75 g hot smoked salmon bites, original flavour; Paprika; and snipped chives (as garnish)

Ingredients

12 eggs
125 mL (½ cup) plain mayonnaise
10 mL (2 tsp.) Dijon mustard
15 mL (1 tbsp.) finely chopped capers
5 mL (1 tsp.) finely chopped chives
5 mL (1 tsp.) finely chopped dill
1 mL (¼ tsp.) each of salt
and pepper
75 g hot smoked salmon bites, original flavour
Paprika
and snipped chives (as garnish)

PREP TIME 25m	COOK TIME 15m	TOTAL TIME 40m
YIELD 24 appetizers

Instructions

Place eggs in a large saucepan and cover with at least 5 cm (2 in.) of cold water.
Bring to a rolling boil.
Once the water has started boiling, cover saucepan, remove from heat, and let stand for 10 to 12 minutes.
Transfer eggs to cold water to stop the cooking.
When eggs have cooled, remove the shells.
Cut eggs in half lengthwise.
Remove the yolks while leaving whites intact.
Use a fork to mash the yolks, and then add the mayonnaise, mustard, herbs, salt, and pepper.
Blend well.
Spoon yolk mixture into egg whites.
Top with a hot smoked salmon bite and sprinkle with paprika and snipped chives.