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Add a photoRaciónes: 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
- Cook potato in pot of boiling salted water till very tender, about 10 min. Drain. Cold potato.
- 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.
- 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.
- 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.
- This recipe yields 12.
- Comments: Smoked salmon enhances this innovative version of a classic. Potato stands in for half of the yolks to cut fat and cholesterol.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 82 | |
| Calories from Fat 39 | 48% |
| Total Fat 4.33g | 5% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 91mg | 4% |
| Potassium 289mg | 8% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.66g | 1% |
| Protein 4.91g | 8% |
