Method:
1. Put the eggs in a saucepan, cover with cold water and slowly bring to a boil. Gently stir the eggs while
boiling to center the yolk. Cook for 7 minutes; rinse under cold water and peel. Cut the eggs in half lengthways.
2. Remove the yolk from the egg halves, press the yolks through a sieve or grate finely into a bowl, then
combine with the capers, dill and mayonnaise. Mix with a fork until well combined. Season to taste.
3. Using a one-half inch star nozzle, pipe a small rosette of the egg mixture into each of the egg halves.
4. Shred the salmon slices and pile on top of the egg halves. Garnish with dill sprigs and black pepper to taste. Serve.
* 12 eggs
* 1 tablespoon dried capers, finely chopped
* 1 tablespoon finely chopped fresh dill
* One-half cup whole egg mayonnaise
* 6 and one-half ounces sliced smoked salmon
* Extra dill to garnish
This article appears in October 2024.