DEVILED EGGS w/SMOKED SALMON & GREEN ONION

By BobD

Ingredients

• YIELD 12 PIECES
• 1 8- to 9-ounce russet potato, peeled, cut into 1/2-inch 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 (about 1 ounce)
• 3 tablespoons finely chopped green onions

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

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.