These classic deviled eggs with smoked salmon, capers, and chives are the perfect spring appetizers! They are very easy to make and turn out creamy and delicious.
Hard-boil the eggs: In a saucepan large enough to fit all the eggs in a single layer, bring water to a boil (enough water to fully submerge the eggs). Turn down the heat and carefully lower each egg into the simmering water. Cover with a lid, simmer for 1 minute, and then turn off the heat. Let the eggs sit in the hot water for 13-14 minutes until the yolk is creamy. Rinse eggs in cold water and peel them.
Cut each egg in half lengthwise. Remove egg yolks into another bowl and set aside. Refrigerate them while you make the filling.
Make the filling: In the bowl, combine the egg yolks, mayo, dijon mustard, salt and pepper to taste. Whip using an electric mixer on medium-high speed until light and fluffy, about 1 minute. Fold in chopped the capers and chopped salmon. Cover and refrigerate for 30-40 minutes.
Fill the egg whites with the egg yolk filling using a piping bag or a Ziploc bag. Garnish with paprika, smoked salmon, capers, and chives. Enjoy!