Deviled Eggs with Smoked Trout
Deviled-egg enthusiast Carolynn Spence, chef of Chateau Marmont in Los Angeles, shared her signature recipe for this classic hors d'oeuvre with us.
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Credit: Todd Coleman
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)
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.
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