Deviled Eggs with Smoked Salmon and Green Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Smoked salmon enhances this innovative version of a classic. Potato stands in for half of the yolks to cut fat and cholesterol. Ingredients:
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 |
Directions:
1. Cook potato in pot of boiling salted water until very tender, about 10 minutes. Drain. Cool potato.
2. 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.
3. 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.
4. Per Egg half: calories, 66; total fat, 3g; saturated fat, 1g; cholesterol, 80mg. Nutritional analysis provided by Bon Appétit
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