Southern cuisine

Easy

Deviled Eggs (Classic and Whipped Smoked Trout with Salmon Roe)

Name: Deviled Eggs (Classic and Whipped Smoked Trout with Salmon Roe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 dozen Eggs; 2 qt Cold water; 【 For classic deviled eggs 】; ¼ cup Mayonaise; ½ tsp Paprika, plus some for garnish; 2-3 tsp Dijon; 1 tsp Apple cider vinaiger; ¼ tsp Pepper; 1 tsp Salt; 2 tsp Hot sauce, optional; 【 For smoked trout deviled eggs 】; 1 dozen Yolk; 1 ea. Lemon, zest and juice; 2 filets Smoked trout, skin removed; 1 tbsp Shallots, minced fine; 2 tsp Dijon; ¼ cup Crème fraîche; ½ tsp Salt; ¼ tsp Pepper; 【 Garnish 】; 1 pinch Paprika; 2 tsp Chives; 2 oz Trout roe, optional

The ancient form of deviled eggs goes very far back in history as far back as Roman times. This classic recipe is the most well-known globally, with the creamed cooked yolk of the egg seasoned with spice mayonnaise and blended until smooth and delicately piped back into the white. There are numerous variations on the yolk fillings over time. Chef nick produces a classic and a variant for that special picnic. An upscale version of the deviled eggs is vibrant and delicious. lightly blended and flavored with smoked trout and garnished with salmon roe and fresh chives. A special occasion option and gluten-free appetizer finger food picnic option.

Chef Nick Wisman

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Deviled Eggs (Classic and Whipped Smoked Trout with Salmon Roe)

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Done

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

1 dozen Eggs
2 qt Cold water
【 For classic deviled eggs 】
¼ cup Mayonaise
½ tsp Paprika, plus some for garnish
2-3 tsp Dijon
1 tsp Apple cider vinaiger
¼ tsp Pepper
1 tsp Salt
2 tsp Hot sauce, optional
【 For smoked trout deviled eggs 】
1 dozen Yolk
1 ea. Lemon, zest and juice
2 filets Smoked trout, skin removed
1 tbsp Shallots, minced fine
2 tsp Dijon
¼ cup Crème fraîche
½ tsp Salt
¼ tsp Pepper
【 Garnish 】
1 pinch Paprika
2 tsp Chives
2 oz Trout roe, optional

Directions:

Step 1

Place eggs in the large saucepan. Cover with cool water until submerged by 1-in and turn on high heat. When at a boil, reduce heat to a simmer and cook for 6-7 minutes. Drain and cool in an ice bath. Crack the eggs slightly and return to cool water. Peel under running water in a timely manner. Split halfways and separate the egg white from egg yolks. Dip the whites to clean if needed and reserve both.

Step 2

For Classic Deviled Eggs: Run egg yolks through a sieve or potato ricer. Mix in a medium bowl with remaining ingredients (except garnish). Place in a piping bag and pipe into the empty egg whites. Garnish with more paprika.

Step 3

For Smoked Trout Deviled Eggs: Run egg yolks through a sieve or potato ricer. In a stand mixer with the paddle attachment, mix the smoked trout on low speed until lightly shredded. Add remaining ingredients (except garnishes) and mix until just combined. Place in a piping bag and pipe into the empty egg whites. Garnish with trout roe and chives.

Step 4

Enjoy!