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Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the eggs in a pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle.

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  • Peel the eggs and halve lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Make the filling with mustard, hot sauce and worcestershire; season with salt and pepper. Add diced smoked salmon, creme fraiche, minced red onion, minced capers and lemon zest.

  • Cut a corner off a resealable plastic bag; fill it with the yolk mixture. Pipe into the egg whites. Garnish with fresh dill and black pepper.

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