deviled eggs with smoked salmon, capers and dill

now that i've decided i like deviled eggs, i've opened up a whole new world of quick dinners. for these, i took inventory of the fridge, freezer, and herb patch, added up the available ingredients in my head, and did a google search for "deviled eggs with smoked salmon, capers, and dill." quelle surprise, the internet gave me what i asked for.

you can probably imagine what these are like--creamy deviled egg, smokey, salty salmon, and a briny, bright punch from the capers and dill. i thought they were deeelish. rob liked 'em, too. plus, having deviled eggs for dinner seems such a summery thing to do, and anything summery makes me a happy angie. i don't remember what i served it with--probably a cucumber salad. i've been really into cucumber salads lately.

deviled eggs with smoked salmon, capers and dill
from rochester.ynn.com

12 farm eggs
3 Tbsp mayo, plus extra
1-2 tsp dijon mustard
tabasco or other hot sauce
4 oz sliced smoked salmon
2 Tbsp capers, drained
1-2 Tbsp chopped fresh dill

put eggs in large pot and cover with cold water. bring to a boil, cover pot, and turn off heat. let pot sit on the burner for 11 minutes, then remove eggs from pot and drop them in a bowl of ice water to stop the cooking. this method produces a perfect cooked yolk, still lovely and yellow instead of that scary grey-green hue they can take on when overcooked.

 see? pretty!

peel eggs and cut in half. scoop out yolks and add to them in a bowl the mayo, mustard, and a couple of shakes of the hot sauce. smash it all together until it's smooth. taste and adjust seasoning. if it's dry, add a little more mayo.

assemble by scooping a little of the yolk mixture into the egg white, top with a piece of smoked salmon, then more yolk mixture, some capers, and chopped dill. 

sources:

eggs from stokesberry sustainable farm

smoked wild alaska pink salmon from loki fish co.

dill from our garden