Egg Salad with Smoked Salmon, Capers & Dill

Egg Salad with Smoked Salmon, Capers & Dill
Photo by Scott Phillips


  • 1 Tbs. fresh lemon juice
  • 2 Tbs. minced fresh dill
  • Kosher salt and freshly ground black pepper
  • 1 tsp. finely grated lemon zest
  • 6 large eggs
  • 1/3 cup capers, drained
  • 6 oz. cold-smoked salmon, cut into small dice (1 scant cup)
  • + 2 more ingredients
    • 6 Tbs. extra-virgin olive oil
    • ½ small red onion, cut into small dice (about 2/3 cup)

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. Peel th...

View full recipe at Fine Cooking


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