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
- 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.