SMOKED TROUT DEVILED EGGS

SMOKED TROUT DEVILED EGGS

I may have eggs for breakfast, lunch, dinner, and even as snacks. These refined deviled eggs with a hint of retro and a spicy kick of smoked trout are mixed into the filling and make the perfect appetizer snack. They'll be the first to leave any gathering, combining the tantalizing taste of classic deviled eggs with the sultry aroma of smoke.

Smoked Forout Deviled Eggs are appearing on restaurant menus across the country, and I first heard about them in a casual chat with a co-worker. I've never come across a devil egg that I didn't like and knew I'd love before I tried it.I was right; I was intrigued after first mixing smoked salmon in boiled egg yolk with mayonnaise, mustard, a squeeze of lemon juice and pepper. Deep-fried-turkey-brined-in-cayenne-and.

The sweet, smoky flavor of the fish is softened by the tangy flavor of the mustard and light lemon juice, giving the filling a distinctive and very tangy flavor.When preparing devil eggs, buy your eggs about a week in advance, as older eggs are easier to peel and look more attractive.(I didn't take my own advice in serializing these photos and ended up with sad, jagged specimens. Peeling the eggs under cold running water seemed to help with the harder-to-peel eggs.)Feel free to play with any other smoked fish you have on hand. The best version of these eggs I've ever made had a very greasy and rather expensive chunk of smoked whitefish, making the eggs extremely rich and flavorful.Beet-salad-with-dilled-yogurt-sauce.

SMOKED TROUT DEVILED EGGS

Ingredients 

• 6 eggs (hardboiled)
• 1 tablespoon mayonnaise
• 2 tsp olive oil (extra virgin)
• 1 teaspoon lemon juice, freshly squeezed
• 1/4 teaspoon mustard powder
• a quarter teaspoon of whole grain mustard a quarter teaspoon of cayenne pepper
• salt and black pepper, freshly ground
• 2 to 3 teaspoons smoked trout, shredded
• To serve, top with smoked paprika, minced chives, and chopped red onion.

Instructions

Remove the yolks from the boiled eggs by slicing them in half lengthwise. Arrange the whites on a dish, cut side up.

Using a strainer, strain the egg yolks into a basin. Mix thoroughly the mayonnaise, olive oil, lemon juice, mustards, cayenne pepper, salt, and pepper.

Fill a pastry bag (or a plastic sandwich bag with the corner cut off) with the mixture and pipe it into the egg whites.

Garnish with paprika, minced chives, and red onion after gently pressing in some of the trout.

It serves 12 people. Serve immediately or keep chilled in an airtight container for up to a day. Have fun with it!

Mini-black-bean-and-cheese-enchiladas.