Smoked Trout Deviled Eggs
Foolproof Hard-Boiled Eggs
- Place eggs into a pot and cover them with cold water, cover and bring to a boil. Allow the eggs to boil for one minute, turn off the heat and let the eggs sit in the hot water for 10 minutes. Drain the eggs and plunge them into an ice bath until they are cooled. The eggs are ready to use immediately or can be refrigerated for up to one week. Note: this works best with eggs that have a bit of age on them – ultra-fresh eggs like the ones we get from our farmers’ market don’t peel well, so I usually buy eggs for boiling a couple of weeks in advance.
Smoked Trout Deviled Eggs
- 3 hard-boiled eggs (my foolproof method is below)
- 2tablespoons mayo
- 2teaspoons good, sharp Dijon mustard
- A pinch of Kosher or sea salt
- Juice of half a lemon (about 2 tablespoons)
- 1ounce applewood-smoked trout, skin removed, flaked (use tray of trout, 1/3 too little, break apart with fork)
- Snipped fresh chives, chervil, or dill fronds for garnish
- Cut the eggs in half lengthwise, remove the yolks, and set the egg whites aside.
- In the bowl of a food processor, combine the yolks, mayo, Dijon, salt, lemon juice, and smoked trout, and process until the mixture is smooth and creamy, scraping down the sides as needed. Taste and adjust salt if necessary.
- Place the egg white halves on a serving plate. Scrape the yolk mixture into a pastry bag (or a zip-top plastic bag with a corner cut off) and pipe the mixture into the egg white halves. Garnish with fresh herbs just before serving.
Also.... using 12 eggs
12 eggs
1⁄2 cup mayonnaise
2 tbsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1⁄2 tsp. dry mustard
1⁄2 tsp. whole-grain mustard
1⁄4 tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup shredded smoked trout
Smoked paprika, minced chives, and thinly shaved red onion, to garnish (optional)
