smoked trout deviled eggs

How To Make smoked trout deviled eggs

• 1

  Place the eggs in a pot large enough to hold them in a single layer.
• 2

  Cover the eggs with 2 inches of cold water and bring to a full boil over high heat.
• 3

  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
• 4

  When the 15 minute wait time is up, drain the eggs and fill the pot with cold water.
• 5

  Set aside until the eggs are cool.
• 6

  Peel the eggs and then slice them in half lengthwise, removing yolks to a mixing bowl.
• 7

  To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, 2 tablespoons chives, smoked trout, salt, and pepper.
• 8

  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.
• 9

  Lightly salt the egg whites, then fill egg whites with the egg yolk mixture.
• 10

  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.
• 11

  Cover with plastic wrap and chill for 1 hour.
• 12

  Remove wrap, sprinkle with salt, pepper and reserved chives.
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