Egg Salad With Smoked Salmon, Capers & Dill

All my favorites ingredients make a very versatile spread. You can serve this salad on a bed of lettuce, on toasted bread as a sandwich, or spoon it onto toasted pita triangles for an hors d'oeuvre. Like I said - VERY versatile!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 6  large eggs
• 6  ounces  cold-smoked salmon, cut into small dice (about 1 cup)
• 1⁄2 small red onion, cut into small dice (about 2/3 cup)
• 1⁄3 cup capers, drained
• 2  tablespoons  minced fresh dill
• 1  tablespoon fresh lemon juice
• 1  teaspoon  finely grated lemon zest
•  kosher salt
•  fresh ground black pepper

Directions

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.
2. Peel the eggs, chop finely, and put them in a medium bowl. Add the salmon, oil, onion, capers, dill, lemon juice, and zest. Season with salt and pepper to taste. Toss gently, but well, and serve.