Recipe for Deviled Eggs with Smoked Salmon and Green Onions 
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Yield:
12
Ingredients:
Amount Ingredient
1 x russet potato - (8 to 9 oz) peeled, and
cut into 1/2" pieces
6 lrg eggs
1 tbl olive oil (preferably extra-virgin)
1 tbl fresh lemon juice
2 tsp whole-grain Dijon mustard
4 tbl minced smoked salmon - (abt 1 oz)
3 tbl finely-chopped green onions
Salt to taste
Instructions:
Instructions: 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.

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

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