How To Make Smoked-Trout Deviled Eggs | Tasting Table Recipe
A brunch-y take on the classic appetizer
TT Test Kitchen Tip: Smoked salmon or smoked chicken can both stand in for the smoked trout. If you don't have access to crème fraîche, substitute a mixture of ⅓ cup plain whole-milk Greek yogurt and ⅓ cup sour cream.
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Recipe from the Tasting Table Test Kitchen
Smoked-Trout Deviled Eggs
Smoked-Trout Deviled Eggs
servings
24
deviled eggs
Ingredients
- 12 large eggs
- 1 small shallot, finely chopped
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt, divided
- ⅔ cup crème fraîche
- 2 tablespoons mayonnaise
- 2 tablespoons chopped dill, plus 24 small fronds for serving
- ⅓ cup flaked smoked trout
Directions
- Bring a large pot of water to a boil over high heat. Use a slotted spoon to slowly lower the eggs, one at a time, into the water. Simmer for 10 minutes, turn off the heat, and use a slotted spoon to transfer the cooked eggs to a large bowl of ice water to chill. When the eggs have cooled for a few minutes, crack the shell of each egg on a hard surface. Return the eggs to the ice water to chill further.
- While the eggs are boiling, pickle the shallots: In a small bowl, stir together the shallot, vinegar and ¼ teaspoon of the salt. Set aside.
- Remove the eggs from the ice water. Peel, then halve the eggs lengthwise. Pop out the yolks and place them in a medium bowl. Arrange the whites cup-side up on a platter.
- Using a fork or potato masher, mash the yolks until they're finely crumbled. Over a small bowl, strain the pickled shallot through a fine-mesh sieve (reserve the pickling liquid for later). Add the pickled shallot, crème fraîche, mayonnaise, dill and the remaining ¾ teaspoon of the salt to the yolks. Stir to combine. Stir in the trout and some of the reserved shallot pickling liquid to taste.
- Using a small teaspoon, mound some filling into each egg-white half. Finish each deviled egg with a dill frond. Serve.