Our friend, Loyce Reuben, inspired us with this delicious recipe!
What You’ll Need:
8 large eggs
1/2 cup smoked salmon, finely chopped
Dill pickle, finely chopped
1 Tablespoon fresh dill, finely chopped
2 teaspoons Dijon mustard
Sea salt and fresh ground pepper to taste
Old Bay seasoning for garnish
Cucumber to garnish
Fresh dill or parsley to garnish
What to Do:
In a large saucepan, cover eggs with water and bring to boil over medium-high heat. Remove from stove, cover saucepan with lid, let stand for 8 – 10 minutes.
Drain, cool in bowl of ice water or run under cold water. Peel eggs and cut in half, lengthwise. Carefully scoop out yolks into medium-sized mixing bowl; set whites aside and mash yolks with fork.
Add salmon, pickles, dill, and mustard into yolks. Season with salt and pepper. Carefully spoon yolk mixture back into egg-white halves, garnish with Old Bay seasoning and thinly sliced cucumbers and dill or parsley.
Chill in a container for up to 3 hours and serve.