Smoked Trout Deviled Eggs
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cream cheese, room temp
smoked trout, minced
black pepper, ground
Place the eggs in a pot large enough to hold them in a single layer.
Cover the eggs with 2 inches of cold water and bring to a full boil over high heat.
As soon as the water comes to a full, rolling boil turn off the heat, cover the pot, letting the eggs stand for 15 minutes
When the 15 minute wait time is up, drain the eggs and fill the pot with cold water.
Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise, removing yolks to a mixing bowl.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, 2 tablespoons chives, smoked trout, salt, and pepper.
At this point you can whisk like crazy or use an electric mixer and whip-it just depends on how creamy you want the filling.
Lightly salt the egg whites, then fill egg whites with the egg yolk mixture.
At this point I take 4 or 5 toothpicks and place them in 4 or 5 filled eggs so that when I cover with plastic wrap it won't stick to the filling.
Cover with plastic wrap and chill for 1 hour.
Remove wrap, sprinkle with salt, pepper and reserved chives.