Ingredients: 

6 eggs 

3 tbsp mayo 

1 tsp dijon mustard 

a dash of hot sauce (optional) 

salt and pepper to taste 

1 tin of Fishwife Smoked Rainbow Trout 

1 tsp paprika

handful of chives 

Olive oil, for drizzling on deviled eggs 

Preparation: 

Bring a pot of water to a boil. Reduce the heat to low and carefully place the eggs in the water. Increase the heat back to high and set a timer for 14 minutes. 

After 14 minutes, remove the eggs from the water and place in an ice water bath (this stops the cooking and helps cool the eggs to prepare for peeling). 

Once the eggs have cooled completely, peel and slice in half lengthwise. Remove the yolks and place in a small bowl.

Mash the yolks with a fork and add the mayonnaise, mustard, hot sauce, salt and pepper. Mix until smooth.

Pipe (or spoon) the deviled egg mixture back into the hole of each egg white. Place a small piece of Smoked Rainbow Trout on top. Finish with fresh chopped chives, a drizzle of olive oil, and paprika.