Deviled Eggs with Smoked Salmon and Green Onions (Dutch)

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

1 (8-9 oz) russet potato, peeled, cut into ½" pieces
6 large eggs
1 Tbsp. extra-virgin olive oil
1 Tbsp. lemon juice, freshly squeezed
2 tsp. whole grain Dijon mustard
4 Tbsp. smoked salmon, minced (1 oz)
3 Tbsp. green onions, finely chopped

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

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 Tbsp. salmon and 1½ Tbsp. 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 Tbsp. salmon and 1½ Tbsp. green onions.

Makes 12 servings.