Smoked-Trout Deviled Eggs

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.

Recipe from the Tasting Table Test Kitchen

Smoked-Trout Deviled Eggs
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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Using a small teaspoon, mound some filling into each egg-white half. Finish each deviled egg with a dill frond. Serve.
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