Smoked Trout Deviled Eggs
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.
- 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
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