Smoked Salmon And Potato Stuffed Eggs With Sour Cream And Caviar

Yield: 12 servings
1 (8- or 9-ounce) russet potato, peeled, cut in 1a2-inch pieces
Kosher salt
6 large eggs, hard-cooked, peeled and halved lengthwise
2 tablespoons sour cream
1 tablespoon lemon juice
2 teaspoons grainy Dijon mustard
3 tablespoons minced smoked salmon (about 1 ounce)
2 tablespoons finely chopped green onion
Freshly ground black pepper
2 tablespoons salmon caviar

Cook potato in boiling salted water until tender, about 10 minutes; drain
and cool. Carefully remove yolks from whites; reserve 3 yolks (6 halves)
for another use. Place whites, cut side up, on a plate. Press the
remaining 3 yolks with the back of a spoon through a sieve set over a
bowl. Alternately, mash yolks with a fork. Add potato, sour cream, lemon
juice and mustard. Mash with a fork until well blended. Stir in salmon and
green onion. Season to taste with salt and pepper. Using a teaspoon,
carefully stuff whites with yolk mixture, distributing evenly and mounding
tops. Garnish each egg half with a few caviar eggs.

Per serving: 70 calories; 3.5g fat (45 percent calories from fat); 1g
saturated fat; 122mg cholesterol; 5g protein; 4.5g carbohydrate; 0.5g
sugar; 0.5g fiber; 97mg sodium; 27mg calcium; 107mg potassium.

Note: Madras curry, a sweeter less spicy blend, comes in a yellow tin and
is sold where the spices are shelved in most supermarkets.

Adapted from aThe Good Egg,a


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