Instructions
Step 1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
Step 2. Once boiling, cover the pan, remove from the heat, and let the eggs stand for 10–12 minutes.
Step 3. Transfer the eggs to an ice bath and cool completely before peeling.
Step 4. Peel the eggs and slice them into rounds or halves.
Step 5. Arrange the smoked salmon on one side of a large serving platter or individual plates.
Step 6. Fan the avocado slices beside the salmon.
Step 7. Add the sliced eggs, cherry tomatoes, mozzarella pearls, and olives around the platter.
Step 8. Tuck fresh dill sprigs throughout the plate for flavor and garnish.
Step 9. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper.
Step 10. Drizzle the dressing evenly over the avocado, eggs, and vegetables.
Step 11. Sprinkle with red pepper flakes and everything bagel seasoning, if desired.
Step 12. Serve immediately and enjoy fresh.
Storage and Reheating Tips
Store smoked salmon, eggs, and vegetables in separate airtight containers in the refrigerator for up to 3 days.
For the freshest presentation, slice the avocado just before serving.
Keep the dressing refrigerated in a sealed container for up to 5 days and shake well before using.
Hard-boiled eggs can be stored in the refrigerator for up to 1 week.
This dish is intended to be served cold and does not require reheating.
Do not freeze the assembled plate, as the texture of the vegetables, avocado, and eggs will deteriorate after thawing.
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