Deviled Eggs With Smoked Salmon and Fried Capers 

deviled-eggs-smoked-salmon
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 270 calories
    • Fat 23 g (5 g saturated fat)
    • Cholesterol 290 mg
    • Sodium 740 mg
    • Protein 12 g
    • Carbohydrate 2 g
    • Sugar 1 g
    • Fiber 0 mg
    • Iron 1 mg
    • Calcium 51 mg

Heat the oil in a small skillet over medium heat. Cook the capers, stirring occasionally, until browned and crisp, 4 to 5 minutes. Transfer to a paper towel–lined plate and let cool.

Halve the eggs. Scoop out the yolks and combine with the mayonnaise, salmon, yogurt, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spoon the filling into the egg whites. Serve topped with the fried capers and more chopped smoked salmon. 

Ingredients

  1. Check 1 tablespoon canola oil
  2. Check 2 tablespoons drained capers
  3. Check 6 hard-boiled eggs
  4. Check 1/4 cup mayonnaise
  5. Check 1 1/2 ounces chopped smoked salmon, plus more for serving
  6. Check 2 tablespoons plain Greek yogurt
  7. Check 1 tablespoon Dijon mustard
  8. Check Kosher salt and black pepper

Directions

  1. Heat the oil in a small skillet over medium heat. Cook the capers, stirring occasionally, until browned and crisp, 4 to 5 minutes. Transfer to a paper towel–lined plate and let cool.
  2. Halve the eggs. Scoop out the yolks and combine with the mayonnaise, salmon, yogurt, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Spoon the filling into the egg whites. Serve topped with the fried capers and more chopped smoked salmon.