Deviled Eggs with Beets and Smoked Salmon

2 small beets, leafy greens removed

12 eggs, hard boiled and peeled

¼ cup green onion (scallion), minced

4 oz smoked salmon, cut into small strips

2 tbsp chopped fresh dill, plus extra for garnish

4 ½ tbsp mayonnaise

1 tsp fresh lemon juice

¼ tsp smoked paprika

1 small cucumber, halved lengthwise and thinly sliced

sea salt and fresh ground pepper

1 tbsp Colavita Extra Virgin Olive Oil

Peel the beets and then place them in a small sauce pan. Cover with water and cook over medium heat, partially covered for 20-25 minutes or until knife tender. Drain and cool.

Slice eggs in half lengthwise and remove the yolks.

Place the yolks in a medium bowl or a food processor. Add in the grated beets, scallions, dill, mayonnaise, and lemon juice, smoked paprika, Colavita Olive Oil and mix until combined. Season with salt and pepper according to taste.

Spoon the beet mixture into each egg white half. Top with a slice of cucumber and a strip smoked salmon. Garnish with chopped dill.

Chill in the refrigerator for at least 30 minutes before serving.

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Deviled Eggs with Beets and Smoked Salmon