Ingredients:

  • 6 large free-range eggs
  • 1 litre cold water
  • 1 tbsp white vinegar (optional)
  • 60g good quality mayonnaise
  • 1 tsp English mustard (or strong Dijon)
  • 1 tbsp fresh lemon juice
  • 1/4 tsp finely ground black pepper
  • 1/2 tsp fine sea salt
  • 50g smoked salmon, finely minced (reserve 1/4 for garnish)
  • 2 tbsp finely chopped fresh dill (reserve a pinch for garnish)
  • 1 tbsp capers, rinsed and drained
  • Paprika or sumac (optional, for colour)

Instructions:

  1. Mastering the Hard-Boil: Place eggs in a saucepan, cover with cold water, and add vinegar (if using). Bring to a rapid boil. Immediately turn off the heat, cover, and let sit for exactly 10 minutes. Immediately drain hot water and transfer eggs to an ice bath for 5 minutes. Peel the cooled eggs and slice them lengthwise down the middle.
  2. Preparing the Yolk Base: Carefully scoop the yolks out of the egg white halves and place them into a mixing bowl. Arrange the egg white halves on your serving platter. Use a fork or masher to break down the yolks until completely smooth and lump-free.
  3. Mixing and Flavouring the Filling: Add the mayonnaise, English mustard, and lemon juice to the mashed yolks. Mix thoroughly. Gently fold in the salt, pepper, chopped dill, and the non-reserved portion of minced smoked salmon. Taste and adjust seasoning; the mixture should be punchy in flavour.
  4. Filling and Chilling: Either scrape the filling into a piping bag to create neat swirls, or use a spoon to mound the filling back into the egg white halves. Cover loosely and refrigerate for a minimum of 30 minutes to allow the filling to firm up and the flavors to fully develop.
  5. Garnish and Serve: Just before serving, sprinkle the reserved chopped smoked salmon pieces and the rinsed capers over the top of the filling. Finish by dusting lightly with paprika or placing a small sprig of fresh dill on each half. Serve chilled.