Ovos recheados com salmão defumado

Ingredientes

• 6 large eggs (or extra large eggs)
• 4 ounces smoked salmon (about 4 to 5 slices)
• 1/2 cup mayonnaise
• 1 teaspoon dijon mustard
• 1/4 teaspoon smoked paprika (plus more for garnish)
• 1/2 tablespoon chopped chives (plus garnish)
• 1/2 tablespoon chopped dill (plus garnish)
• 1 tablespoon capers (drained, plus garnish)
• Freshly squeezed lemon juice (to taste)
• Salt and pepper to taste
• Ice (for an ice bath)

Modo de preparo

1. 1

   Hard-boil the eggs: In a pot large enough to fit all the eggs in a single layer, bring water to a boil, enough water to fully submerge. Carefully lower each egg into the simmering water. Cover with a lid, simmer on low for 1 minute, and then turn off the heat. Let the eggs sit in the hot water for 12 minutes.

2. 2

   Transfer the eggs to an ice bath immediately for a few minutes. Carefully peel them. Note: The instant cold shock will immediately separate the egg whites from the shells, and make it easy to peel cleanly.

3. 3

   Cut each egg in half lengthwise. Remove egg yolks into another bowl and set aside.

4. 4

   Make the filling: In a small food processor, combine the egg yolks, 1 ounce of salmon (about 1 slice or to taste), mayonnaise, dijon mustard, smoked paprika, chopped chives and dill, capers, and a squeeze of lemon juice. Process until smooth. Season with salt and pepper to taste.

5. 5

   Fill the egg whites with the egg yolk filling using spoon, or you can also pipe it with a ziploc bag or piping tip for nicer presentation.

6. 6

   Top each with smoked salmon pieces. Garnish with more dill and chives, capers, and a light sprinkle of paprika. Serve immediately or refrigerate until ready to serve.