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Egg Salad with Smoked Salmon, Capers and Dill

Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins

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.

Deviled Eggs with Beets and Smoked Salmon

 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)
  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.

Nutrition Facts

Serving Size 4 Servings