- 1 dozen eggs
- 1 Tablespoon white vinegar
- 1 cup low-fat mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons capers
- Kosher salt - to taste
- Cayenne - to taste
- Sweet papkria (I use Hungarian)
- Smoked Salmon cut into 1 to 1 1/2 inch by 1/4 inch slices (I use Scottish Smoked Salmon - your choice)
In a pot large enough for 1 dozen eggs to move around, fill with enough cool water to cover the eggs by about 1 inch.
Add the vinegar.
Gently add the eggs and put on a medium flame - covered.
When it comes to a strong boil, shut off the flame and leave it for 10 minutes - don't remove the cover.
When the 10 minutes are up, drain the pot and add enough cold water to cover the eggs and add a try or two of ice.
When the eggs are cool tap all sides on the counter to shatter the shell, and peel.Rinse the eggs as you peel them to get the tiny pieces of shell off the eggs.
Cut the eggs in half lengthwise.
To remove the yolks I use a small spoon, and gently scoop around the outside of the yolk. Then I slide the small spoon under the yolk and drop it into a medium size bowl. Be careful so you don't rip the egg white.
Putting the prepared egg yolks back into the egg
Cut the smoked salmon (lox) into strips about 1 - 1 1/2 inches long and 1/4 inch wide.
When you've scooped out all the yolks, add the mayo, cayenne, mustard and salt. I use a potato masher to mas them, but a fork is fine. Add the capers and mix them in well.
Using a teaspoon, or a small ice cream scoop that is about the size of a cherry, scoop out the egg yolk mixture and put it back into the egg.
Sprinkle with paprika.
Place the smoked salmon strips across the top lengthwise.
If you don't serve immediately, cover with foil and refrigerate.
They'll disappear fast, so if you're busy in the kitchen while you're serving appetizers, have one fast!
