Deviled Eggs With Smoked Salmon And Green Onions

Deviled Eggs With Smoked Salmon And Green Onions
Deviled Eggs With Smoked Salmon And Green Onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    russet potato - (8 to 9 oz) peeled, and cut into 1/2" pieces

  • 6

    large eggs

  • 1

    tablespoon olive oil (preferably extra-virgin)

  • 1

    tablespoon fresh lemon juice

  • 2

    teaspoons whole-grain Dijon mustard

  • 4

    tablespoons minced smoked salmon - (abt 1 oz)

  • 3

    tablespoons finely-chopped green onions

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Cook potato in pot of boiling salted water until very tender, about 10 minutes. Drain. Cool potato. Meanwhile, place eggs in medium saucepan; cover with water. Bring to boil. Cover; remove from heat and let stand 15 minutes. Drain. Rinse eggs with cold water until cool. Peel off shells. Halve eggs lengthwise. Reserve 3 egg yolks for another use. Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl. Mash with fork until well blended. Stir in 2 tablespoons salmon and 1 1/2 tablespoons green onions. Season to taste with salt and pepper. Divide potato-and-yolk mixture among hard-boiled egg white halves, mounding slightly. (Eggs can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.) Garnish eggs with 2 tablespoons salmon and 1 1/2 tablespoons green onions. This recipe yields 12. Per Egg half: calories, 66; total fat, 3g; saturated fat, 1g; cholesterol, 80mg.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: