Smoked Trout Deviled Eggs
By
Diana Adcock
@Anaid
1
Really nice holiday appy. You can sub out smoked salmon for the trout if you prefer, they both work well in this recipe. Prep time does not reflect "egg cooling time"
Ingredients
- 8 large
- eggs
- 1/3 c
- sour cream
- 1/4 c
- cream cheese, room temp
- 3 Tbsp
- mayonnaise
- 1 Tbsp
- fresh lemon juice
- 3 Tbsp
- minced chives
- 4 oz
- smoked trout, minced
- 1 tsp
- sea salt
- 1/2 tsp
- black pepper, ground
How to Make Smoked Trout Deviled Eggs
- 1Place the eggs in a pot large enough to hold them in a single layer.
- 2Cover the eggs with 2 inches of cold water and bring to a full boil over high heat.
- 3As soon as the water comes to a full, rolling boil turn off the heat, cover the pot, letting the eggs stand for 15 minutes
- 4When the 15 minute wait time is up, drain the eggs and fill the pot with cold water.
- 5Set aside until the eggs are cool.
- 6Peel the eggs and then slice them in half lengthwise, removing yolks to a mixing bowl.
- 7To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, 2 tablespoons chives, smoked trout, salt, and pepper.
- 8At this point you can whisk like crazy or use an electric mixer and whip-it just depends on how creamy you want the filling.
- 9Lightly salt the egg whites, then fill egg whites with the egg yolk mixture.
- 10At 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.
- 11Cover with plastic wrap and chill for 1 hour.
- 12Remove wrap, sprinkle with salt, pepper and reserved chives.
About Smoked Trout Deviled Eggs
Course/Dish: Fish, Other Appetizers
Main Ingredient: Eggs
Regional Style: American
Hashtag: #holiday
