Smoked Salmon Deviled Eggs

• 16 hard-boiled large eggs
• 4 ounces cream cheese, softened
• 1/3 cup mayonnaise
• 2 tablespoons snipped fresh dill
• 1 tablespoon capers, drained and finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon horseradish sauce
• 1 teaspoon prepared mustard
• 1/2 teaspoon freshly ground pepper
• 3/4 cup flaked smoked salmon fillet
• 1 cup mayonnaise
• 1/4 cup plus 2 tablespoons ketchup
• 1 tablespoon horseradish sauce
• 1 tablespoon prepared mustard
• 1/4 cup smoked salmon fillets, optional

1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving.
2. For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon mixture; serve with sauce.

eggs, cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard, freshly ground pepper, flaked smoked salmon fillet, mayonnaise, ketchup, horseradish sauce, mustard, salmon

Taken from www.tasteofhome.com/recipes/smoked-salmon-deviled-eggs/ (may not work)