Smoked Salmon Deviled Eggs

When pulling together our recent Feast of the Seven Fishes for Christmas Eve, I cracked open a cookbook I haven’t used before … Grazing by Julie Van Rosendaal. Julie is also the author of One Smart Cookie, which you may also be familiar with.  I love grazing, finger food, the perfect vehicle for a night of relaxation and catching up on movies. The cookbook has everything from simple nibbles to more substantial items, with colorful pictures splattered throughout. The recipes are straight-forward, easy to follow, span many different cultures and work well for both novice and expert cooks.

The Smoked Salmon Deviled Eggs were a nice diversion from the more traditional choice, producing a slightly less creamier version that was delicious. And better still, my sister made them. Enjoy! 

Smoked Salmon Deviled Eggs
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.

Makes 12.

Nutritional Info per piece: 65 calories, 2.8 g fat, 5.8 g protein.

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