Serve this refined take on egg salad over lettuce or in a sandwich for lunch, or with toast and tomato slices for breakfast.
|8 hard-boiled eggs, peeled and chopped fine||1 tablespoon Dijon mustard|
|2 slices smoked salmon, chopped small||1/2 cup mayonnaise|
|2 tablespoons finely chopped red onion||1/2 teaspoon kosher salt|
|1 teaspoon capers, rinsed and chopped||1/4 teaspoon black pepper|
|2 teaspoons chopped fresh dill|
Combine all the ingredients in a medium bowl and mix well.
Adjust seasoning with additional salt if desired.
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