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This recipe is from The New Thanksgiving Table – An American Celebration of Family, Friends and Food by Diane Morgan.  I wasn’t sure what I would think about smoked salmon and capers in the eggs, but we were all pleasantly surprised.  It had a really nice smoky flavor, a nice treat inside the deviled egg. 

My daughter found smoked salmon in the fridge and was asking what it was for.  I think she coveted the juicy cellophaned wrapped planks of fish, but I headed her off and told her those were for the deviled eggs.  She sucked in air and replied very loudly that “Salmon does not belong in deviled eggs, eggs belong in deviled eggs!”  My husband chimed in with,” Baby girl you’re gonna love it.”  Okay, well we’re not sure where the baby girl part came from, but she is going to love it. 

Ingredients:

• 1 dozen eggs
• 1/2 cup mayonnaise
• 2 tbs fresh lemon juice
• 6 ounces alder smoked wild salmon finely diced
• 2 tbs petite capers rinsed and drained
• 1 tbs minced fresh …
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