Salmon Filled Eggs

Salmon-Filled Eggs – Joyce Jewell

6 hard boiled eggs

1 can (7.5oz) pink salmon, drained, skin and bones removed

2 Tbsp plain nonfat yogurt

2 tsp lemon juice

1 Tbsp capers, drained

1 Tbsp finely chopped red onion

2 Tbsp finely chopped fresh dill

12 lettuce leaves

Cut eggs in half lengthwise, discard yolks. Cover eggs with plastic wrap and set aside. In a bowl, mix the remaining ingredients (except lettuce), mashing large chunks of salmon. Sop before it becomes liquid. Slice a bit off the bottom of each egg half so it won’t roll. Fill each egg half with 1-2 tsp salmon mixture. Serve each egg half atop a lettuce leaf.