Salmon Caviar-Stuffed Eggs

Name: Salmon Caviar-Stuffed Eggs
Ingredients: 6 large eggs; 1 ounce Nova Scotia salmon (about 1 1/2 slices), finely shredded into small pieces; 2 teaspoons drained tiny capers; 3 teaspoons snipped fresh chives; Finely grated zest of 1/2 lemon; Salt and freshly ground black pepper, to taste; 2 generous teaspoons salmon caviar (from a jar is fine); 2 tablespoons creme fraiche; 2 tablespoons prepared mayonnaise, preferably Hellmanns

9 ingredients

13 steps

Ingredients

6 large eggs
1 ounce Nova Scotia salmon (about 1 1/2 slices), finely shredded into small pieces
2 teaspoons drained tiny capers
3 teaspoons snipped fresh chives
Finely grated zest of 1/2 lemon
Salt and freshly ground black pepper, to taste
2 generous teaspoons salmon caviar (from a jar is fine)
2 tablespoons creme fraiche
2 tablespoons prepared mayonnaise, preferably Hellmanns

Directions

1

Rinse the eggs with warm water and place them in a saucepan.
2

Cover with warm salted water.
3

Bring to a boil, reduce the heat, and simmer for 13 minutes.
4

Drain the eggs and run them under cold water until they are cool.
5

When the eggs are cool, peel them and then halve them lengthwise.
6

Carefully scoop out the yolks and place them in a bowl.
7

Set the whites aside.
8

Lightly mash the yolks with a fork.
9

Add the smoked salmon, capers, 2 teaspoons of the chives, the lemon zest, and salt and pepper, and stir with a fork.
10

Still using the fork, carefully stir in the caviar.
11

Mix the creme fraiche and mayonnaise together in a small bowl, and add this to the yolk mixture to bind it.
12

Fill the egg whites with the salmon mixture, mounding it attractively.
13

Sprinkle the remaining 1 teaspoon snipped chives over the eggs, arrange them in a spoke fashion on a small decorative plate, and watch them disappear.