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Epicurious

Deviled Eggs with Smoked Salmon and Green Onions

4.3

(20)

Smoked salmon enhances this innovative version of a classic. Potato stands in for half of the yolks to cut fat and cholesterol.

Recipe information

  • Yield

    Makes 12

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

Preparation

  1. Step 1

    Cook potato in pot of boiling salted water until very tender, about 10 minutes. Drain. Cool potato.

    Step 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.

    Step 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.

Nutrition Per Serving

Per Egg half: calories
66; total fat
3g; saturated fat
1g; cholesterol
80mg.
#### Nutritional analysis provided by Bon Appétit
TagsEggSmoked SalmonSalmonFishSeafoodStarterSnackLunchDinnerDairy FreeGluten FreeNut FreeBon Appétit
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