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Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. These smoky deviled eggs come from longtime community member lastnightsdinner, who served them as the perfect finger food for legendary cocktail parties.
In my humble opinion, the perfect party snack has a few key qualities: You can eat it one-handed in a maximum of two bites with minimal double-dipping. Individual servings? Lovely, as long as they aren’t too much work. Make-ahead? Great. Last-minute? Better (and more realistic). Oh, and they have to be delicious.
Lasnightsdinner’s Smoked Trout Deviled Eggs ticks all the boxes. Inspired by a similar dish at New York’s Pegu Club, the smoked trout flavor is clear, but not overpowering. Plus, mustard packs a nice punch.
“These make a fine foil for an ice-cold martini at cocktail hour,” Lasnightsdinner says. “And the recipe is easy to scale up for entertaining.”
The trick is whipping the egg yolk mixture in the food processor rather than by hand. Not only is it easier, but it gives the filling a light and creamy, almost mousse-like texture. You can make the filling a day in advance, then pipe into egg white halves just before guests arrive. Be sure to double (or triple! or quadruple!) the recipe for your next bash.
Smoked Trout Deviled Eggs
- 3 hard-boiled eggs (my foolproof method is below)
- 2 tablespoons mayo
- 2 teaspoons good, sharp Dijon mustard
- a pinch of Kosher or sea salt
- juice of half a lemon (about 2 tablespoons)
- 1 ounce applewood-smoked trout, skin removed, flaked
- snipped fresh chives, chervil, or dill fronds for garnish
Foolproof Hard-Boiled Eggs
Do you have a recipe that's been passed down in your family? Or one you want to make sure your future generations make? Let us know in the comments and it might be featured as one of our heirloom recipes!