This springtime treat comes from St. Francis Winery's Executive Chef Peter Janiak. Use them to upcycle your dyed Easter eggs or to serve as a springtime appetizer. Chef Janiak recommends serving them alongside St. Francis' Martinelli Vineyard Chardonnay for maximum enjoyment. Takes 40 minutes to prepare and serves six people.


  • 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 each capers
  • Chive rings to garnish 1-2 teaspoons
  • Salad greens for garnish


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