OverviewPrivate chef Angela Davis likes to mix mayonnaise and cream cheese with the egg yolks for an even more decadent base for smoked salmon. Capers serve double duty as a pretty garnish and a pop of briny pickled flavor to cut through the eggs’ fatty richness. Bring a large pot of water to a full, rolling boil over medium-high heat. Immediately transfer the boiled eggs to a bowl filled with ice water. Related recipes:Smoked Salmon Scrambled EggsSmoked Salmon FrittataNutritionCalories: 120; Total Fat: 9 g; Saturated Fat: 4 g; Cholesterol: 255 mg; Sodium: 170 mg; Carbohydrates: 1 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 8 g.

Source: Washington Post April 15, 2019 13:52 UTC