Egg Salad with Smoked Salmon, Capers and Dill
Serve this egg salad with smoked salmon, capers and dill on a bed of lettuce or on toasted sandwich bread as a main course.
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Cooking tools:
- Microplane
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- 6 large eggs
- 6 cold-smoked salmon, cut into small dice (1 scant cup)
- 6 tbsp Colavita Extra Virgin Olive Oil
- ½ small red onion, cut into small dice (about 2/3 cup)
- ⅓ cup Colavita Capers, drained
- 2 tbsp fresh dill, minced
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- salt
- black pepper
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