June 6

Deviled Eggs with Lox and Capers

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Makes 4 servings (multiplies easily)

INGREDIENTS

  • 4 large eggs
  • 1/2 teaspoon baking soda
  • 2 ounces (60 g) smoked salmon lox or Nova Scotia salmon
  • 2 tablespoons(30 ml) Avo Mayo (or homemade mayonnaise)
  • 2 teaspoons (10 ml) Dijon mustard
  • 1 tablespoon (15 ml) dill pickle juice
  • ¼ teaspoon (1.25 ml) salt
  • ¼ teaspoon (1.25 ml) black pepper
  • 1/8 teaspoon (0.75 ml) garlic powder
  • 1 tablespoon (15 ml) capers, drained
  • Paprika, chopped chives, a few salmon eggs or lox scraps for garnish

DIRECTIONS

  1. Put the eggs into a small saucepan and fill to cover them well with cold water.
  2. Add the baking soda to the pot and bring to a vigorous boil over medium high heat.
  3. Once boiling, cover, and remove from heat; set aside for precisely 10 minutes to complete the hard boiling process.
  4. Drain the pan and fill with cold water to cool the eggs.
  5. When cool enough to handle, peel the eggs.
  6. Cut the cooked eggs in half and remove the yolks to a bowl. Set the white halves aside.
  7. Dice the salmon finely and set aside.
  8. Mash the yolks with a fork and add the mayonnaise, mustard, pickle juice, and seasonings, except paprika.
  9. Fold in the capers and salmon to the egg yolk mixture.
  10. Fill each egg half with a scoop of the yolk mixture.
  11. Sprinkle with paprika or garnish with salmon scraps, salmon roe, and chives.

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