Smoked Trout & Olive Deviled Eggs Recipe
There's no going back to Grandma's recipe after this
At Finch & Fork in Santa Barbara, chef James Siao is reimagining all your favorite American classics with a California spin—including deviled eggs. Instead of a sprinkling of paprika, he tops each half (colored bright pink, thanks to a beet brine) with smoked trout, olive relish and sharp pickled shallots. And though this recipe is a bit more complex than your grandma's, the eggs can be made well ahead of time and garnished right before serving.
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Recipe adapted from James Siao, Finch & Fork, Santa Barbara, CA
Smoked Trout and Olive Deviled Eggs
Learn how to make deviled eggs with smoked trout, pickled shallots and olives from Finch & Fork in Santa Barbara, California.
Prep Time
35
minutes
Cook Time
0
minutes
servings
24
deviled eggs
Total time: 35 minutes
Ingredients
- For the Pickled Shallots
- 6 large shallots, peeled
- 1 cup distilled white vinegar
- ¼ cup granulated sugar
- 1 tablespoon kosher salt
- ½ tablespoon mustard seeds
- ½ teaspoon coriander seeds
- 1 teaspoon black peppercorns
- For the Olive Relish
- ½ cup finely chopped kalamata olives
- ½ cup chopped Castelvetrano olives
- ¼ cup extra-virgin olive oil
- 1 teaspoon grated lemon zest
- For the Beet Brine
- 2 cups Champagne vinegar
- 1 cup granulated sugar
- 2 cups water
- 1 large red beet, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- For the Deviled Eggs
- 12 hard-boiled eggs, peeled
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 3 dashes Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons, plus 2 tablespoons, finely chopped chives, divided
- Kosher salt and pepper, to taste
- 6 ounces smoked trout (or other smoked fish)
- ¼ cup olive relish
- ¼ cup pickled shallots
Directions
- Make the pickled shallots: Slice the shallots into thin rings and place in a medium bowl. In a small pot, combine the remaining pickled shallot ingredients and bring to a boil until the sugar is dissolved. Pour over the shallots and place a plate on top to submerge them; let cool to room temperature. Refrigerate for a few hours or overnight, covered with plastic wrap or in a sealed container.
- Make the olive relish: Combine all of the olive relish ingredients in a small bowl. Set aside.
- Make the beet brine: Combine all of the beet brine ingredients into a pot and bring to a boil. Remove from the heat and cool before using to brine the eggs.
- Make the deviled eggs: Soak the hard-boiled eggs in the beet brine for 15 to 20 minutes. Remove the eggs from the brine, cut each one in half and separate the yolks.
- In a bowl, whisk together the yolks, mayonnaise, mustards, Tabasco, Worcestershire and 2 teaspoons of the chopped chives until well blended. Season with salt and pepper.
- Fill a piping bag with the yolk mixture and fill each egg white half to the top. Top each egg with pieces of smoked trout, a little of the olive relish, a few pickled shallot rings and the remaining chopped chives. Serve.
Nutrition
| Calories per Serving | 159 |
| Total Fat | 7.9 g |
| Saturated Fat | 1.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 77.5 mg |
| Total Carbohydrates | 16.7 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 13.5 g |
| Sodium | 303.5 mg |
| Protein | 4.7 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
