Egg Salad with Smoked Salmon, Capers & Dill

By stancec44

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

Ingredients

• 6 large eggs
• 6 oz. cold-smoked salmon, cut into small dice (1 scant cup)
• 6 Tbs. extra-virgin olive oil
• 1/2 small red onion, cut into small dice (about 2/3 cup)
• 1/3 cup capers, drained
• 2 Tbs. minced fresh dill
• 1 Tbs. fresh lemon juice
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper

Preparation

Step 1

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.