Nov 16, 2016

Smoked Trout Deviled Eggs

These Smoked Trout Deviled Eggs are such an elegant hors d'oeuvre. 


These Smoked Trout Deviled Eggs are such an elegant hors d'oeuvre.

They are topped with shredded smoked trout, chives, and bits of red onion. They were even better than I had expected.

These would be wonderful for a cocktail party, and would probably be the first appetizer to disappear.

These Smoked Trout Deviled Eggs are such an elegant hors d'oeuvre.

When I was growing up, deviled eggs were ubiquitous at cocktail and dinner parties. Eventually, they seemed to lose favor, but recently I've noticed they've enjoyed a resurgence in some of the nicest restaurants.

I first had smoked trout deviled eggs at the Finch & Fork in Santa Barbara (after they dropped the most amazing hush puppies from their menu, boo hoo), and absolutely fell in love. Recently we had them again at a wonderful restaurant while visiting Austin, and, again, I pretty much inhaled them.

When Sarah of Fantastical Sharing of Recipes organized the Fantastical Food Fight, with this month's theme being deviled eggs, I knew exactly what I would make. Smoked Trout Deviled Eggs.

It was r-e-a-l-l-y hard not eating the entire batch.

I found some cold smoked trout at a local gourmet super market. Trader Joe's also has some really good canned smoked trout that works too. These can be prepared a day in advance and kept in the refrigerator in an airtight container.

I know everyone has their favorite method of making hard boiled eggs, but I thought I'd share mine, because the yolks came out perfectly yellow: Place the six eggs on the bottom of a 4 quart sauce pan and cover them with water. Bring the pan to a boil, and then let it simmer for one minute. Cover the pan, and turn off the heat, and set the timer for 12 minutes. After 12 minutes, place the eggs into very cold water and let cool for a couple of minutes. Lightly tap the egg shells on the counter and place the eggs back in the cold water for about five minutes. At this point, the shells should peel off easily.

Smoked Trout Deviled Eggs

Ingredients 

6 hardboiled eggs
1/4 cup mayonnaise
2 teaspoons extra virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon whole grain mustard
scant 1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
2 to 3 tablespoons shredded smoked trout
Smoked paprika, minced chives, and chopped red onion to garnish

Instructions

  1. Slice the boiled eggs in half, lengthwise, and remove the yolks. Set the whites, cut side up, on a platter. 
  2. Run the egg yolks through a sieve into a bowl. Add the mayonnaise, olive oil, lemon juice, mustards, cayenne pepper, salt, and pepper, and mix thoroughly. 
  3. Spoon the mixture into a pastry bag (or a plastic sandwich bag with the corner cut off), and pipe into the egg whites. 
  4. Gently press in some of the trout and garnish with paprika, minced chives, and red onion. 
Makes 12. Can be served immediately or chilled for up to a day in an airtight container. 

Recipe adapted from Saveur


12 comments:

  1. What a beautiful picture opening your post, Karen!

    I love deviled eggs, rarely make them at home, which is a shame. Also never thought of adding smoked fish to them, what a nice twist on a classic!

    I suspect I would put up a good fight to prevent you from eating the whole batch... ok, let me rephrase it, I would delicately try to object to you inhaling the whole batch, while grabbing three or four and running away with them.... ;-)

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    1. Thank you for protecting me!

      I don't make them at home very often at all too, but the smoked fish really intrigued me. Next time you host a party.....

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  2. These are absolutely beautiful. I can almost imagine how good they taste and would be happy to help you eat some! I've not had smoked trout, but now I really must look for it.

    Thanks for the info on perfectly boiled eggs. I bet that extra step of tapping the eggs and then putting them back into the water really does help with the peeling. I am definitely going to have to try that next time and see if it makes a difference.

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    1. Thanks Anna! I probably should have added that fresh eggs are not the best for boiled eggs. I buy my eggs a couple of weeks before boiling them. =)

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  3. Fantastic looking eggs Karen! You had us at "smoked paprika":):):)
    We haven't tried smoked trout in deviled eggs before, sounds like a really great idea! We eat A LOT of hard boiled eggs ourselves and are always looking for new ways to enjoy them, thank you!
    Greetings from Athens, pinned!
    xoxo

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    1. Thanks so much! They'd also be good with roe or smoked salmon as well I think!

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  4. How absolutely stunning! I am going to be trying your method for hardboiled eggs when I make my Thanksgiving day deviled eggs. I have the worst time with getting them to peel. Do you bring yours to a full boil and then boil them for a minute? Or bring them to a full boil and lower the heat to let them simmer for 1 minute?

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    1. Hi Sarah, thanks so much! I turn it down to simmer for a minute. I sometimes have a test egg that I cut open to see if they are done.

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  5. What a nice variation on a deviled egg. My daughter would love these.

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  6. Thanks so much for linking this recipe for my first link party. I think this sounds so good, deviled eggs are a big deal here, and I'll have to try my hand at them. Hope to see you in January when I really launch my Favorite Recipe of the Month.

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    1. Thanks Sid! It was fun deciding what my favorite would be! These are delicious.

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