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Easter: Deviled Eggs with Smoked Salmon

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 1 dozen hard-boiled eggs, peeled, sliced open, and yolks removed
  
• 2 Tbsp mayonnaise
  
• 3 dashes of Worcestershire sauce
  
• 2 Tbsp minced red onion
  
• Salt and pepper to taste
  
• 1 Tbsp finely chopped capers, more for garnish
  
• 1 tsp caper juice
  
• 2 thin pieces (about 4 ounces) smoked salmon
  






Instructions



1. Mix the egg yolks with the mayonnaise, Worcestershire sauce, and red onions. Add the salt and pepper, chopped capers, and caper juice and mash it all together.
   
   
2. Cut a piece of smoked salmon in thin strips, and roll each one into a small "rosebud" shape.
   
   
3. Fill the eggs with the egg mixture and top each one with a salmon rosebud. Add a couple of capers on top.
   
   Makes 24 deviled eggs.