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Deviled eggs with smoked salmon, fennel and capers

Time 35 minutes
Yields Serves 8
Deviled eggs with smoked salmon, fennel and capers
(Luis Sinco / Los Angeles Times)
1

Place the yolks in a small bowl. Use a fork to mash them. Add the sour cream and mayonnaise. Mix until smooth. Stir in the fennel, smoked salmon, onion and capers. Taste; add salt and pepper to taste. (Be careful, as smoked salmon can be very salty).

2

Spoon the mixture into the whites, dividing evenly, and smoothing the surface. (Alternatively, a pastry bag fitted with a fluted tube can be used.) Garnish the eggs with chives.

Celery can be substituted for the fennel; the taste is different but the crunch is there. These can be made several hours ahead and refrigerated, covered loosely with plastic wrap.

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