|
|
Preparation time
25 minutes
Total time:
40 minutes
|
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)
|
Directions
- 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.
|
|