Salmon, capers, red onion and boiled egg, it’s a classic 80’s combo…like Salt N Pepa or Vanilla and Ice. We’ve been eating chopped egg and onion with lemon over smoked salmon for a while. Then it just clicked–do it deviled style, so now all the flavors are wrapped up in a handy, take anywhere package.
Yield: 1 dozen egg halves
- 1/2 cup red onion, finely diced
- 3 T capers, chopped
- 1 lemon, juiced
- 1/4 c mayo
- 6 eggs
- 6 oz wild, cold smoked* salmon, chopped
- Salt N Pepa
- dash of smoked paprika (optional)
Boil, cool, and peel your eggs. (We put our eggs in room temp water and put on the stove at high heat. When the water reaches a slow boil we lower the temp to maintain low boil and leave it there for 12 more minutes. It does help to cool in ice bath or running water to stop the cooking process. Also, we’ve found, through much research, the fresher your egg, the harder it is to peel after it’s been boiled.)
Cut your eggs in half, lengthwise, remove and place the yolks into a mixing bowl. Set your whites on a serving platter/plate. To the mixing bowl add the onion, capers, lemon juice, mayo, salmon and S&P. Mix until evenly distributed and scoop and place in your egg white halves. Garnish with sprinkled smoked paprika.
*Cold smoked salmon, unlike hot, still resembles raw salmon, in texture, though it’s completely cooked through. Feel free to use hot smoked, if you can find it.