Gourmet Deviled Eggs

• 3/4 cup diced peeled russet potato
• 6 large hard-boiled eggs
• 1/4 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped red onion
• 3 teaspoons chopped fresh dill
• 2 teaspoons Dijon mustard
• 1 slice smoked salmon, cut into 1/4 inch strips

1. Cook potatoes in small pot of boiling salted water until tender, about 10 mins.
2. Drain Peel and halve cooked eggs lengthwise.
3. Place 4 yolk halves in bowl.
4. Discard remaining yolks.
5. Add potatoes, sour cream, lemon juice, red onion, 2 teaspoons dill, and mustard to yolks.
6. Mash with fork until smooth.
7. Season to taste with salt and pepper.
8. Fill egg white halves with seasoned yok mixture.
9. Garnish each egg with salmon strip.
10. Top with pinch of remaining dill.

peeled russet potato, eggs, sour cream, lemon juice, red onion, dill, mustard, salmon

Taken from www.food.com/recipe/gourmet-deviled-eggs-55212 (may not work)