Deviled Eggs with Smoked Trout

Name: Deviled Eggs with Smoked Trout
Total time: PT0D0H0M
Yield: makes 24
Ingredients: 12 eggs; 1 ⁄ 2 cup mayonnaise; 2 tbsp. extra-virgin olive oil; 2 tsp. fresh lemon juice; 1 ⁄ 2 tsp. dry mustard; 1 ⁄ 2 tsp. whole-grain mustard; 1 ⁄ 4 tsp. cayenne pepper; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup shredded smoked trout; Smoked paprika, minced chives, and thinly shaved red onion, to garnish (optional)

Serves
makes 24

TODD COLEMAN

Deviled-egg enthusiast Carolynn Spence, chef of Chateau Marmont in Los Angeles, shared her signature recipe for this classic hors d'oeuvre with us.

Ingredients

12 eggs
¹⁄₂ cup mayonnaise
2 tbsp. extra-virgin olive oil
2 tsp. fresh lemon juice
¹⁄₂ tsp. dry mustard
¹⁄₂ tsp. whole-grain mustard
¹⁄₄ tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup shredded smoked trout
Smoked paprika, minced chives, and thinly shaved red onion, to garnish (optional)

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Instructions

Step 1

Put eggs into a 4-qt. pot of 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. Halve each egg; using a small spoon, transfer yolks to a fine strainer set over a bowl. Using a rubber spatula, sieve yolks through strainer. Add mayonnaise, oil, lemon juice, mustards, and cayenne. Season with salt and pepper and stir vigorously with spatula until smooth.

Step 2

Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Top each egg with a bit of trout; garnish with smoked paprika, chives, and red onion, if you like. Serve cold or at room temperature.

Put eggs into a 4-qt. pot of 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. Halve each egg; using a small spoon, transfer yolks to a fine strainer set over a bowl. Using a rubber spatula, sieve yolks through strainer. Add mayonnaise, oil, lemon juice, mustards, and cayenne. Season with salt and pepper and stir vigorously with spatula until smooth.
Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Top each egg with a bit of trout; garnish with smoked paprika, chives, and red onion, if you like. Serve cold or at room temperature.