Smoked Trout Deviled Eggs
Devilled eggs have experienced resurgence in popularity of late. The creamy egg and mayonnaise filling with smoky flavored trout and chives will be the hit of your gathering.
Yield: 4 servings
12 large eggs
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
2 teaspoon lemon juice
Kosher salt and freshly ground black pepper
1/4 cup smoked trout, bones removed and roughly chopped
2 teaspoons minced chives
To hard boil the eggs: Fill a large saucepan with water and place on the stove over a medium-high heat to boil. Using a thumb tack, poke a hole in the thick end of the egg. This will prevent the egg from floating and make it easier to peel later. Gently lower the eggs into the boiling water and place a lid over the top. Using a kitchen timer, cook the eggs for exactly 10 minutes and then transfer the eggs to a bowl of ice water. Let the eggs cool completely, about 30 minutes and then peel the outer shell.
To prepare the deviled eggs: Cut the peeled eggs in half and use a small teaspoon to remove the yolks, placing them into a medium bowl. Place the hollowed egg whites aside on a plate or baking sheet. In the medium bowl, use a silicone spatula to gently combine the mayonnaise with oil, mustard, and juice with the yolks. Taste and season with salt and pepper.
Transfer the yolk mixture into a piping bag with a smooth tip and pipe the mixture into the cavity of the egg whites. Garnish with the chopped trout and chives; chill until ready to serve.
Noon Cooking - October 24, 2013
1720 Valley View Drive