Smoked Salmon Deviled Eggs

I have made these for Easter for the past two years and they are always hit so I decided to bring them to Girls Dinner as an appetizer. Once again, everyone loved them! I wish I could toot my own horn and say that I came up with the recipe, but I cannot. The credit goes to Fine Cooking. They really are so good though so I had to share!

Ingredients

6 large hard-cooked eggs

4 oz. cold-smoked salmon finely diced

¼ cup thinly sliced fresh chives

¼ cup mayo (I used low fat)

2 Tbs. minced red onion

2 Tbs. capers, rinsed and finely chopped

1 Tbs. fresh lemon juice

½ tsp. packed finely grated lemon zest

Freshly ground black pepper

Directions

Peel and halve the eggs lengthwise.

Remove the yolks and crumble them into a medium bowl.

Add the salmon, 3 Tbs. of the chives, mayo, onion, capers, lemon juice, zest, and pepper and mix.

I could eat this by itself!

  Mound the filling into the eggs whites and garnish with the remaining 1 Tbs. chives and several grinds of black pepper.

YUM!!

Chef's Note: Since this makes a lot of filling I cooked 8 eggs, but only used the yolks of 6 eggs. The filling was the perfect amount and was able to make 16 deviled eggs! All were devoured.