Smoked Trout Deviled Eggs

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Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 6

Deviled eggs are always a hit at parties, and the variations are endless. In this version from New York City’s Haven’s Kitchen, smoked trout lends a delicious twist to the classic. For an extra flourish, garnish the top of each egg with another sliver of smoked trout.

Ingredients:

  • 6 hard-cooked eggs
  • 3 Tbs. mayonnaise
  • 1 tsp. Dijon mustard
  • 1/2 tsp. fresh lemon juice
  • Fine sea salt and freshly ground pepper
  • 2 oz. (60 g) smoked trout
  • Fresh dill sprigs, chopped fresh chives or other herbs for garnish

Directions:

Peel the eggs and halve them lengthwise. Using a spoon, scoop out the yolks and place in a bowl. Set the egg white halves, hollow side up, on a platter. Add the mayonnaise, mustard, lemon juice and a couple of grinds of pepper to the bowl. Using your hands, break the trout into small pieces and add to the bowl. Using a fork, mash the mixture together until very smooth and creamy. Adjust the seasoning with salt and pepper.

Spoon the yolk mixture into a pastry bag fitted with a large tip. Pipe the yolk mixture into the egg white halves. Cover lightly with plastic wrap and refrigerate until chilled, about 1 hour. (The eggs can be refrigerated up to 8 hours before serving.) Garnish with herbs and serve. Serves 6.

Adapted from a recipe by Haven’s Kitchen, New York City

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