Smoked Salmon & Dill Deviled Eggs
- 6 eggs
- 1/4 – 1/3 cup 30 second mayo orPrimal Kitchen Mayo
- 1 tablespoon fresh dill, minced + more for garnish
- 1/8–1/4 teaspoon fine sea salt
- 1/8 teaspoon cayenne pepper
- minced smoked salmon, to garnish
- capers, to garnish
- Bring a large pot of water to boil. Once the water is boiling, place eggs in the water and cook for 15 minutes. Remove from water and place in a bowl of cold water to help cool.
- Once eggs have cooled, peel then cut eggs in half. Scoop out the yolks, place the yolks in a bowl and smash with a fork.
- Add in mayo and mix well until mixture is smooth. Then add dill, salt and cayenne pepper and mix until smooth.
- Place the yolk mixture into a small ziploc plastic bag, cut off the end and squeeze mixture into egg white halves. Garnish with extra dill, smoked salmon and capers.
- Chill before serving.