1. Cut the eggs in half. Put the yolks in a small bowl and mash with a fork. Stir in the yogurt, 2 tablespoons of the smoked salmon, the mayonnaise, the mustard, 2 teaspoons of the capers, and 2 teaspoons of the garlic scapes. Season to taste with salt and pepper.
2. Spoon the yolk mixture into the egg white halves. Cover and store in the refrigerator for up to 24 hours.
3. Garnish before serving with remaining smoked salmon, capers, and scapes.
Makes 6 to 12 servings
This recipe originally appeared in the April/May 2011 issue of Organic Gardening.