Ingredients

• 1 8- to 9-ounce russet potato, peeled, cut into 1/2-inch pieces
• 6 large eggs
• 1 tablespoon olive oil (preferably extra-virgin)
• 1 tablespoon fresh lemon juice
• 2 teaspoons whole-grain Dijon mustard
• 4 tablespoons minced smoked salmon (about 1 ounce)
• 3 tablespoons finely chopped green onions

Instructions

1. Cook potato in pot of boiling salted water until very tender, about 10 minutes. Drain. Cool potato.
2. Meanwhile, place eggs in medium saucepan; cover with water. Bring to boil. Cover; remove from heat and let stand 15 minutes. Drain. Rinse eggs with cold water until cool. Peel off shells. Halve 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 until well blended. Stir in 2 tablespoons salmon and 1 1/2 tablespoons green onions. Season to taste with salt and pepper.
3. Divide potato-and-yolk mixture among hard-boiled egg white halves, mounding slightly. (Eggs can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.) Garnish eggs with 2 tablespoons salmon and 1 1/2 tablespoons green onions.