Deviled Eggs with Smoked Salmon and Green Onions

By GoGoMom

Potato stands in for half the yokes to cut fat and cholesterol.

Ingredients

• 8 oz russet potato, peeled and cut into 1/2 inch pieces
• 6 large eggs
• 1 T olive oil
• 1 T fresh lemon juice
• 2 t whole-grain Dijon mustard
• 4 T minced smoke salmon (1 oz) - divided
• 3 T green pinions, chopped - divided

Preparation

Step 1

Cook potato in pot of salted boiling water until very tender. 10 minutes. Drain & cool.

Place eggs in medium saucepan; cover with water. Bring to boil, cover & remove from heat. Let stand 15 minutes. Drain & Rinse eggs with cool water until cool. Peel shells & halve lengthwise. Reserve 3 egg yokes for another use.

Combine 3 yokes, potato, oil, lemon juice & mustard in a medium bowl. Stir in 2 T salmon and 1.5 T green onions. Season with salt & pepper.

Divide potato-yoke mixture in to egg halves. (This can be done 1 day in advance. Cover with plastic & chill.)

Garnish with 2 T salmon & 1.5 T green onions.