Smoked Salmon & Beef Tartare Inspired Stuffed Eggs with Herb Salad

Place eggs in a small saucepan with cold water. Bring to a boil over medium-high heat, then cook for 9-11 minutes until hard-boiled. Immediately transfer to a bowl of ice water to cool for 5 minutes, then carefully peel. Slice each egg in half lengthwise and scoop out the yolks into a bowl (reserve or discard as preferred).

Finely chop the smoked salmon and beef into very small pieces for a tartare texture. In a medium bowl, combine the chopped salmon, beef, capers, parsley, chives or dill, and lemon zest. Add Dijon mustard, olive oil, cream cheese, black pepper, and a pinch of salt, mixing until the mixture is moist but holds together. If too dry, add an extra 1/2 tbsp of olive oil. Optionally, stir in a raw egg yolk for added richness if the beef quality is trusted.

In a small bowl, toss the mixed salad greens with a drizzle of olive oil, a pinch of lemon zest, and a sprinkle of black pepper. Ensure the greens are lightly coated for a fresh, bright flavor.

Using a spoon or piping bag, generously fill each egg white half with the tartare mixture, mounding it slightly. Reserve any extra filling to serve on the side as a mini tartare portion.

Sprinkle a few capers and small sprigs of fresh dill over the stuffed eggs and extra tartare mound for color and flavor contrast.