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deviled eggs with smoke trout, horseradish, for a picnic, recipe, easy entertaining
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5 from 1 vote

#SundaySupper: Smoked Trout Deviled Eggs

Classed up version of deviled eggs with smoked trout. Perfect for any picnic. Champagne optional.
Prep Time30 mins
Cook Time14 mins
Total Time44 mins
Servings: 8
Author: Susan Pridmore


  • 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.


Creme fraiche or sour cream can be substituted for the yogurt, or mayonnaise for more traditional deviled eggs.