Danny Kim
Hands-On Time
10 Mins
Other Time
5 Mins
Serves 4

How to Make It

Step 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.

Step 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.

Step 3

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

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