Eggs, large

8 each

Smoked salmon, finely chopped

2 oz


1/3 cup

Dijon Mustard

2 t or to taste

Cornichons, finely diced

2 small

Juice from cornichons

2 t or to taste

Kosher Salt

To taste

Smoked Paprika

To garnish

Chiives, finely chopped

To garnish

Yield 16 pieces

1. Place eggs in a large saucepan and cover with water. Bring to a boil, cover and remove from heat. Let stand 18 minutes.

2. Drain the water, crack eggs and peel them under running water. Dry on paper towels.

3. Slice eggs in half lengthwise and remove the yolks. Transfer to a bowl and mash until smooth (may also use a small food processor).

4. Fold in the smoked salmon, mayonnaise, cornichons, juice and Dijon mustard. Season to taste with salt.

5. Place eggs on a flat surface. Portion the filling among the egg white halves, garnish with chives and smoked paprika. Refrigerate until ready to serve.

Note: May be prepared up to two days in advance, covered tightly, refrigerated.