Deviled Eggs with Smoked Salmon and Green Onions

1. 1

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

2. 2

   Drain.

3. 3

   Cool potato.

4. 4

   Meanwhile, place eggs in medium saucepan; cover with water.

5. 5

   Bring to boil.

6. 6

   Cover; remove from heat and let stand 15 minutes.

7. 7

   Drain.

8. 8

   Rinse eggs with cold water until cool.

9. 9

   Peel off shells.

10. 10

    Halve eggs lengthwise.

11. 11

    Reserve 3 egg yolks for another use.

12. 12

    Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl.

13. 13

    Mash with fork until well blended.

14. 14

    Stir in 2 tablespoons salmon and 1 1/2 tablespoons green onions.

15. 15

    Season to taste with salt and pepper.

16. 16

    Divide potato-and-yolk mixture among hard-boiled egg white halves, mounding slightly.

17. 17

    (Eggs can be prepared 1 day ahead.

18. 18

    Cover with plastic wrap and refrigerate.)

19. 19

    Garnish eggs with 2 tablespoons salmon and 1 1/2 tablespoons green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.