Esta es una exhibición prevé de cómo se va ver la receta de 'Deviled Eggs With Smoked Salmon And Green Onions' imprimido.

Receta Deviled Eggs With Smoked Salmon And Green Onions
by Global Cookbook

Deviled Eggs With Smoked Salmon And Green Onions
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 x russet potato - (8 to 9 ounce) peeled, and cut into 1/2" pcs
  • 6 lrg Large eggs
  • 1 Tbsp. extra virgin olive oil (preferably extra-virgin)
  • 1 Tbsp. fresh lemon juice
  • 2 tsp whole-grain Dijon mustard
  • 4 Tbsp. chopped smoked salmon - (abt 1 ounce)
  • 3 Tbsp. finely-minced green onions Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Cook potato in pot of boiling salted water till very tender, about 10 min. Drain. Cold potato.
  2. Meanwhile, place Large eggs in medium saucepan; cover with water. Bring to boil. Cover; remove from heat and let stand 15 min. Drain. Rinse Large eggs with cool water till cold. Peel off shells. Halve Large eggs lengthwise. Reserve 3 egg yolks for another use.
  3. Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl. Mash with fork till well blended. Stir in 2 Tbsp. salmon and 1 1/2 Tbsp. green onions. Season to taste with salt and pepper.
  4. Divide potato-and-yolk mix among hard-boiled egg white halves, mounding slightly. (Large eggs can be prepared 1 day ahead. Cover with plastic wrap and chill.) Garnish Large eggs with 2 Tbsp. salmon and 1 1/2 Tbsp. green onions.
  5. This recipe yields 12.
  6. Comments: Smoked salmon enhances this innovative version of a classic. Potato stands in for half of the yolks to cut fat and cholesterol.