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.

Deviled Eggs with Smoked Trout 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.
Yield: makes 24

Ingredients

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

Instructions

  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.
  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.