Smoked Salmon and Caper Deviled Eggs • St. Francis Winery & Vineyards

Ingredients

• Pair with Rosé
• Slice eggs in half lengthwise, wiping knife clean before each cut
• Carefully scoop out yolks into a small mixing bowl
• Using the back of the fork mash yolks until completely broken down
• Add mustard, lemon juice, crème Fraiche and mayonnaise to the yolks
• Mix until smooth with fork
• Add a pinch of paprika and season to taste with salt
• Spoon or pipe yolk mixture into the hollowed whites
• Cut salmon into 12 pieces
• Place into yolk mixture
• Place caper next to salmon
• Sprinkle with chive rings
• Refrigerate until ready to serve
• Arrange on platter and garnish with salad greens