St. Francis Winery & Vineyards' Executive Chef Peter Janiak came up with this fabulous twist on deviled eggs. Perfect for your next Sonoma picnic or to use leftover eggs from Easter, these salty, smoky, briny and unctuous eggs offer an explosion of flavors and textures to enjoy! Chef Janiak recommends pairing this with St. Francis' elegant Sonoma County Rosé


  • 6 each hardboiled eggs
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 2 Tablespoons crème fraiche or sour cream
  • 2 Tablespoons of mayonnaise
  • Pinch of paprika
  • 2 oz smoked salmon
  • 12 capers--1 for each half egg
  • Chive rings to garnish 1-2 teaspoons
  • Salad greens for garnish


  • Slice eggs in half lengthwise, wiping knife clean before each cut
  • Carefully scoop out yolks into a small mixing bowl
  • Using the back of the fork mash yolks until completely broken down
  • Add mustard, lemon juice, crème Fraiche and mayonnaise to the yolks
  • Mix until smooth with fork
  • Add a pinch of paprika and season to taste with salt
  • Spoon or pipe yolk mixture into the hollowed whites
  • Cut salmon into 12 pieces
  • Place into yolk mixture
  • Place caper next to salmon
  • Sprinkle with chive rings
  • Refrigerate until ready to serve
  • Arrange on platter and garnish with salad greens