Smoked Salmon Stuffed Eggs

Posted On September 27, 2008

Filed under Lunch

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Oregonian 6-10-08 Food section
Prep: 35 minutes, Chill: 2 hours

1 small potato, peeled and cut into 1/2-inch pieces

6 hard-cooked eggs

2 tablespoons mayonnaise or salad dressing

1 tablespoon lemon juice

1/4 cup finely chopped smoked salmon (about 1-1/2 ounces)

3 tablespoons thinly sliced green onion

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1. In a small saucepan, cover potato with water. Bring to boiling; reduce heat. Simmer for 10 to 12 minutes or until potato is very tender; drain. Set aside. Halve eggs and remove yolks. Set whites aside.

2. In a medium bowl, combine the cooked potato, egg yolks, mayonnaise, and lemon juice. Mash with a fork until well mixed. Stir in salmon, green onion, salt, and white pepper.

3. Spoon potato mixture into the egg white halves, mounding slightly. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.

Servings Per Recipe – 12 appetizer servings per recipe


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