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Smoked Trout Deviled Eggs

Smoked Trout Deviled Eggs

Recipe by Paige Wentling

Smoked Trout Deviled Eggs

Faccia Brutto Ferrari with Fernet Pianta

1 oz Aperitivo

1 oz Fernet Pianta

orange peel

A simple 50/50. Pour aperitivo and Faccia Brutto’s Fernet Pianta in a short rocks glass, swirl together and enjoy.

Smoked Rainbow Trout Deviled Eggs

1 can of Fishwife Smoked Rainbow Trout

1 dozen eggs

¼ cup of mayo

¼ cup of Dijon mustard

4 tbsp of softened butter

1 tsp of fresh lemon juice

¼ tsp of smoked sweet paprika

salt + pepper to taste


Cover eggs with water in a pot large enough to hold them in a single layer (you may have to do this in two batches if your pan isn’t large enough).


Add a pinch of sea salt and bring to a boil. Let them simmer for 10-15 minutes. Drain and run cold water over eggs until cool. Peel then cut each egg in half from top to bottom.


Scoop out yolks and mash together with mayo, Dijon, softened butter, lemon juice, paprika, and a pinch of salt. Mix until smooth. Pipe into the round of the egg white with a pastry bag or ziploc bag with a cut-off corner.


Sprinkle with paprika and top each egg with a petite piece of Fishwife Smoked Rainbow Trout!

Smoked Trout Deviled Eggs


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