Ingredients
3
tbsp chopped fresh chives
1
1/2 tbsp fresh lemon juice
12
ounces thinly sliced cold-smoked salmon, finely chopped
12
hard-boiled eggs, shelled, halved, whites and yolks separated
Additional chopped chives
Assorted fresh herb sprigs
Directions
1.
Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
2.
Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
