Smoked Salmon Deviled Eggs

These ultimate deviled eggs transform your Easter finds into party-food favorites. To dress them up for a brunch or other gathering, top each egg with a small dollop of salmon roe. 

• 6 large hard-cooked eggs
• 4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
• 1/4 cup thinly sliced fresh chives
• 1/4 cup mayonnaise
• 2 Tbs. minced red onion
• 2 Tbs. capers, rinsed and finely chopped
• 1 Tbs. fresh lemon juice
• 1/2 tsp. packed finely grated lemon zest
• Freshly ground black pepper

Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl. Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.