Paleo Smoked Trout Deviled Eggs
Whenever I have a potluck, group meal function, or some kind of event that involves bring food, I always get stuck trying to decide on a dish to bring. Without a doubt, I end up with a list of about 8 recipes. I never know which would be best, usually can’t pick just one, and of course, it’s always the really complicated recipes that end up as “must makes.”
Well not this time!
This time, I went with a recipe that looks labor intensive, pretty elaborate, and beautiful, but is really quite simple, easy, and quick. Behold! The delicious Smoked Trout Deviled Eggs.
This recipe does not include a crazy list of ingredients, yet comes out perfect every time. I may or may not have made these a few times- and each time they have received raved reviews.
What do you think? Is this recipe a keeper?
Smoked Trout Deviled Eggs
Recipe adapted from Saveur’s recipe for Deviled Eggs
Makes 24 deviled eggs
- 12 eggs
- 1/2 cup mayonnaise
- 2 tbsp extra-virgin olive oil
- 2 tsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1/4 tsp cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup shredded smoked trout (or smoked salmon)
- 2 tsp capers, roughly chopped (optional)
- Smoked paprika, minced chives, capers, and thinly shaved red onion, to garnish (optional)
Put eggs into a large pot of cold water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool.
Peel eggs and halve each egg with a sharp knife; using a small spoon, transfer yolks to a medium bowl. Add mayonnaise, oil, lemon juice, mustard, and cayenne. Season with salt and pepper and stir vigorously with spatula until smooth. Fold in capers, if using.
With a small spoon, carefully fill each egg white half. Top each egg with a sprinkle of smoked paprika, chives, more capers and red onion, if you like. Serve cold or at room temperature.