Like myself, most people have a love-hate relationship with deviled eggs. Each delectable bite casts a spell that morphs all your logic, making you forget that - no - you do not need to eat the whole tray. Then there's the peeling of the shell, which can lead to yelling curses out of frustration. But let's go back to how delicious they are. And how adding some Northwest flavoring with smoked salmon elevates this classic dish to a heavenly level.

To make this side dish feel extra special, cut and clean the tips of pine branches (which are edible by the way!) and line your serving platter with them. Put your deviled eggs on top, and they won’t slip around ... which means you can eat even more of them because none will be lost. How divine!

Smoked Salmon Deviled Eggs

Ingredients

12 large eggs
1 fillet smoked salmon
4 Tablespoons mayo or mayo substitute
2 Tablespoon mustard
2 Tablespoons finely chopped dill + garnish
Juice from half a lemon
½ teaspoon paprika
salt & pepper to taste

Steps
1. Put all the eggs in a pot, and fill with water, covering about 1 inch over the eggs. Bring to a boil, then turn off the heat and set aside for 15 minutes. Drain, then refill the pot with cold water. After the eggs are cooled, gently peel the shell off of the eggs.

2. Remove salmon skin and bones from the filet. Flake about a quarter of the filet into larger pieces to top off the eggs, and finely chop the rest of the smoked salmon.

3. Cut the cooled and shelled eggs in half, lengthwise, cleaning your knife with a paper towel after each cut. Gently pop out the yolks and put them into a mixing bowl.

4. Add the mayo and mustard to the yolks and mix until the texture is smooth. Stir in the smoked salmon, chopped dill and the juice of half a lemon. Add salt and pepper to taste.

5. Take a plastic storage bag and fill it about halfway with the yolk mixture. Twist to one corner, then cut a little tip-off. Pipe the mixture into egg whites to the desired amount.

6. Garnish the eggs with smoked salmon, dill, and a dash of paprika. Serve immediately, or store in the refrigerator up to 24 hours.