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.
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.
Serving Size 4 Servings