In a pot cover the eggs with warm water and bring to a boil. Reduce the heat until the water reaches a simmer. Cook for 6 minutes before transferring to an ice bath. Let sit for 10 minutes before peeling and slicing in half lengthwise.
For the Dressing
In a glass bowl, whisk to combine the anchovy, capers, garlic, mayonnaise, lemon juice, water, salt and pepper.
For the Salad
In a bowl add mixed greens. Arrange red onion slices, smoked salmon slices, reserved capers and eggs on top. Drizzle with dressing and serve immediately.