Egg Salad with Smoked Salmon, Capers and Dill

Name: Egg Salad with Smoked Salmon, Capers and Dill
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 6 large eggs; 6 cold-smoked salmon, cut into small dice (1 scant cup); 6 tbsp Colavita Extra Virgin Olive Oil; ½ small red onion, cut into small dice (about 2/3 cup); ⅓ cup Colavita Capers, drained; 2 tbsp fresh dill, minced; 1 tbsp fresh lemon juice; 1 tsp finely grated lemon zest; salt and black pepper

Serve this salad on a bed of lettuce or on toasted sandwich bread as a main course; spoon it onto toasted pita triangles for an hors d’oeuvre.

6 large eggs

6 cold-smoked salmon, cut into small dice (1 scant cup)

6 tbsp Colavita Extra Virgin Olive Oil

½ small red onion, cut into small dice (about 2/3 cup)

⅓ cup Colavita Capers, drained

2 tbsp fresh dill, minced

1 tbsp fresh lemon juice

1 tsp finely grated lemon zest

salt and black pepper

Put the eggs in a medium saucepan with enough water to cover. Cover the pan and bring the water to a boil over medium-high heat. As soon as the water boils, remove the pan from the heat and let stand, covered, until the eggs are hard-cooked, 10 minutes. Put the eggs in ice water to cool.

Peel the eggs, chop finely, and put them in a medium bowl. Add the salmon, oil, onion, capers, dill, and lemon juice and zest. Season with salt and pepper to taste. Toss gently but well and serve.