Recipe courtesy of Grazing cookbook
1 small russet potato, peeled and diced
6 large eggs
1/2 cup smoked or BBQ salmon tip, crumbled
1 tablespoon light mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon grainy mustard
1 green onion, finely chopped
salt and pepper, to taste
Cook potato in a pot of boiling salted water until very tender. Drain and cool. Meanwhile, place eggs in a medium saucepan. Cover with water and bring to a boil. Cover, remove from heat and let stand 15 minutes. Drain and rinse with cold water until cool. Peel and slice in half lengthwise. Remove yolks and set 3 aside for another use, or feed them to your dog.
In a medium bowl, combine the remaining yolks, potato, salmon, mayonnaise, lemon juice and mustard. Mash with fork until well blended. Stir in the green onion, salt and pepper.
Stuff egg white halves with filling and chill until ready to serve.
Nutritional Info per piece: 65 calories, 2.8 g fat, 5.8 g protein.