- SALMON & DILL STUFFED EGGS Serves 8 8 oz. Spence Smoked Salmon 1 teaspoon lemon juice 12 hard boiled eggs 1/2 teaspoon finely minced fresh dillweed 6 tablespoons mayonnaise 24 tiny (1/2 inch) sprigs of fresh dillweed 1/8 teaspoon mustard powder Cut each egg into even halves and remove the yolk. Cut 24 slivers of Spence Smoked Salmon to be reserved for garnishing the egg. Finely chop the remaining salmon. Combine salmon, egg yolks, mayonnaise, mustard powder, minced dillweed, and lemon. Mash well. Stuff eggs with egg yolk and salmon mixture. Garnish with slivers of salmon and dillweed sprigs. Serve as an appetiser. -