3: Egg Salad with Smoked Salmon

Ingredients:

6 Large Eggs
6 oz. cold-smoked salmon, cut into small dice (1 scant cup)
6 Tbsp. extra-virgin olive oil
1/2 small red onion, cut into small dice (about 2/3 cup)
1 tbsp fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper

Directions:
1. Put the eggs in a medium saucepan with enough water to cover, cover the pan and bring the water to boil over medium-high heat. As soon as the water boils, remove the pan from the heat and let stand, covered, until the eggs are hard-cooked, 10 mins. Put the eggs in ice water to cool.

2. Peel the eggs, chop finely and put them in medium bowl. Add the Salmon oil, onion lemon juice and lemon zest. Season with salt and petter to tast. Toss gently but well and serve with pita chips.