Deviled Eggs With Smoked Salmon And Green Onions
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
56
Spice
38
Sweetness
33
Sourness
24
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
6 large
Egg1 tbsp
Lemon Juice (fresh)2 tsps
Dijon Mustard (whole-grain)3 tbsps
Green Onion (finely chopped)Directions:
1
Cook potato in pot of boiling salted water until very tender, about 10 minutes
2
Drain
3
Cool potato
4
Meanwhile, place eggs in medium saucepan; cover with water
5
Bring to boil
6
Cover; remove from heat and let stand 15 minutes
7
Drain
8
Rinse eggs with cold water until cool
9
Peel off shells
10
Halve eggs lengthwise
11
Reserve 3 egg yolks for another use
12
Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl
13
Mash with fork until well blended
14
Stir in 2 tablespoons salmon and 1 1/2 tablespoons green onions
15
Season to taste with salt and pepper
16
Divide potato-and-yolk mixture among hard-boiled egg white halves, mounding slightly
17
(Eggs can be prepared 1 day ahead
18
Cover with plastic wrap and refrigerate
19
) Garnish eggs with 2 tablespoons salmon and 1 1/2 tablespoons green onions
20
Cook potato in pot of boiling salted water until very tender, about 10 minutes
21
Drain
22
Cool potato
23
Meanwhile, place eggs in medium saucepan; cover with water
24
Bring to boil
25
Cover; remove from heat and let stand 15 minutes
26
Drain
27
Rinse eggs with cold water until cool
28
Peel off shells
29
Halve eggs lengthwise
30
Reserve 3 egg yolks for another use
31
Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl
32
Mash with fork until well blended
33
Stir in 2 tablespoons salmon and 1 1/2 tablespoons green onions
34
Season to taste with salt and pepper
35
Divide potato-and-yolk mixture among hard-boiled egg white halves, mounding slightly
36
(Eggs can be prepared 1 day ahead
37
Cover with plastic wrap and refrigerate
38
) Garnish eggs with 2 tablespoons salmon and 1 1/2 tablespoons green onions