Deviled eggs all classed up with smoked trout, perfect for your next picnic! Champagne optional.
The weather is warming up here in the Bay Area, and we're officially in the first holiday weekend I associate with summer. To celebrate, this week's theme for Sunday Supper is picnics, and for me a picnic isn't a picnic without deviled eggs.
I wanted to add some heat to this classic, and stirred in some horseradish along with a couple of pinches of cayenne pepper. Both are optional. I mixed everything together and piped the filling into the egg cavities, and classed them up with a topping of peppered smoked trout. You don't have to pop open a bottle of champagne to enjoy these little guys though. They go just as well with lemonade. I should note that as a nod to a healthier version than the traditional ones with mayonnaise, I substituted plain yogurt.
I didn't have Greek yogurt on hand, but if that's your preference, no worries, go ahead and use it. Créme Fraiche would work too, or sour cream, as both go great with smoked trout. But yogurt will be your healthiest, lowest fat version.
Smoked Trout Deviled Eggs
- 8 large eggs
- 1/3 cup yogurt I used full fat
- 2 tablespoons freshly grated horseradish
- 1 tablespoon spring garlic
- 2 teaspoons fresh dill
- 1 teaspoon Dijon country mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon lemon zest
- 1/8 teaspoon cayenne powder
- few grinds of black pepper
- smoked trout
- handful of microgreens
- Place the eggs in a large pot and fill the pot with enough water to cover the eggs by one to two inches. Bring to a simmer, but not a full boil in order to avoid cracking the eggs. Simmer for two minutes. Remove from the heat and cover the pot for 12 minutes.
- Remove the eggs from the hot water and immerse them in cold water. Peel under cold running water, and slice in half.
- Pull the white part of the egg gently aware from the yolk and remove the yolks into a bowl. Mash with a fork.
- Add the remaining ingredients except the microgreens and smoked trout. Stir with a fork until as smooth as possible.
- Spoon the egg mixture into a piping bag fitted with a piping tip, and scrape the filling towards the tip.
- Hold the bag with both hands and squeeze the filling through the tip into the cavities of the eggs.
- Top with pieces of smoked trout and a sprinkle of microgreens.