Smoked Salmon-stuffed Eggs – Serves 6.

6 large eggs
2 oz. cream cheese, softened
2 Tbsp. butter, softened
1 Tbsp. grated red onion
1 tsp. lemon juice
4 oz. smoked salmon, minced
1 Tbsp. capers
Ľ tsp. salt
Ľ tsp. pepper
Chopped chives for garnish

1. Place the eggs in a single layer on the bottom of a large pot.

2. Cover the eggs completely with cold water and bring them up to a boil.

3. Once the water is boiling, turn off the heat and cover the pot. Let the eggs stand for 15 minutes.

4. Gently drain the eggs and run them under cold water to cool them down.

5. While the eggs are cooling, cream together the softened cream cheese and butter until well combined.

6. Peel the eggs, slice them lengthwise and gently scoop out the yolks.

7. Add the yolks, grated onion and lemon juice to the butter and cream cheese mixture.

8. Once again, cream this mixture until everything is incorporated and smooth.

9. Fold in the minced smoked salmon and capers and season with salt and pepper.

10. Use a small teaspoon to fill the egg whites with the smoked salmon filling. Top the stuffed eggs with fresh chopped chives and cover them lightly. Chill the smoked salmon-stuffed eggs for a couple hours until ready to serve. These may be made one day ahead. Store the leftover eggs in an airtight container for up to two days.