Deviled Eggs With Smoked Salmon and Capers

Makes 16

retro chic finger food!

8 eggs (I like to cook 10 eggs, just in case I mess up)
¼ cup mayonnaise
1 tablespoon sour cream
1 tablespoon fresh lemon juice
1 oz of smoked salmon, finely chopped
2 tablespoons scallions, finely chopped
1 tablespoon of capers finely chopped

Salt and pepper to taste

Fill a large saucepan with the eggs and water to cover the eggs entirely.  Cover.  Heat eggs over high heat until boiling.  Once water has boiled, turn off water and leave pot covered.  Allow eggs to sit in the just boiled water for 7 minutes.  Once 7 minutes have passed, drain water and refill pot with cold water.  Allow eggs to cool in the cold water.  Once eggs are cool enough to handle, carefully peel eggs.  (This is why a few extra eggs helps, because sometimes you mess up and don’t make a smooth peel.)

Cut each egg in half.  Carefully remove yolks and place them in a bowl and set whites on a work surface.  Once all yolks have been removed, mash them with a fork.  Add mayonnaise, sour cream and lemon juice.  Mix until consistency is cream.  Add salmon, scallions, and capers.  Mix.  Salt and pepper to taste.  (Definitely do NOT add much salt as capers and salmon are salty.)

Carefully scoop egg yolk mixture into each hollow of the white.  I used a disher to do so, some people use a pastry bag for a more perfect look, but I found that the disher worked just fine.  Serve immediately, or cover and chill until needed.