Elevate your appetizer game with these Smoked Trout Deviled Eggs. Creamy yolks mixed with mayo, mustard, and a hint of spice, topped with Fishwife Smoked Rainbow Trout, chives, and paprika for a smoky, flavorful twist.
Fishwife Smoked Rainbow Trout
Elevate your appetizer game with these Smoked Trout Deviled Eggs. Creamy yolks mixed with mayo, mustard, and a hint of spice, topped with Fishwife Smoked Rainbow Trout, chives, and paprika for a smoky, flavorful twist.
Fishwife Smoked Rainbow Trout
- • 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
- 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.
Fishwife Smoked Rainbow Trout
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