Deviled eggs seem to be showing up everywhere now, so my recipe for Smoked Trout Deviled Eggs with Arugula and Lemon should fit the bills for many occasions. The smoked trout gives a delicious twist on the classic, but the variations are endless.
I love deviled eggs, but nobody is a connoisseur like my husband, Paul. He would eat deviled eggs morning, noon, and night. If there is a platter of eggs ready to be served, there are always a few missing before the guests arrive, as Paul would have sneaked a few already. The Smoked Trout Deviled Eggs with Arugula and Lemon is a classy, slightly old-fashioned deviled eggs, but the smoked trout’s savory hit is a perfect addition to any meal. They are perfect for cocktail-hour appetizers or your spring or summertime outdoor parties. I think of Easter, Mother’s Day, or the 4th of July.
The smoked trout’s addition with the sharp flavor of the mustard and the bright lemon juice give the filled an unusual, very savory flavor. Yummy!
First, buy fresh multi-colored eggs from the farmstand—also, that true freshness. You will want to buy the eggs a week or so in advance when planning on making your deviled eggs. The older eggs are generally easier to peel and result in a nicer presentation of your deviled eggs.
You have the eggs and all the ingredients ready. Now, the technique of boiling the deviled eggs which have so many different ways to choose from.
First, put the eggs in a large saucepan and cover with cold water by at least 2 inches. Salt the water – this keeps the eggs from cracking and the whites popping out. Bring the water to a full rolling boil over medium to medium-high heat. Turn the heat off and remove the eggs from the burner.
Cover with the lid and allow the eggs to sit for 12 minutes. Next, drain the eggs and rinse under cold water to stop the cooking. At this point, add some ice cubes around the eggs to cold even further.
Time to peel the eggs! Peel them under cold running water. Cut the eggs in half and remove the yolks. Place the whites on your serving platter. Then, begin making the filling- is the easy part. Take all the ingredients, minus the chives, add to your food processor or mix with a fork.
Pulse the food processor to mix the egg mixture, but don’t over mix. Remember to test your salt and pepper.
Time to fill the egg whites. Fit a pastry bag with a large tip and fill with the yolk mixture. Pipe into the egg white halves and garnish with fresh chives before serving. You can also pipe the eggs into the whites using a resealable plastic bag with a corner snipped off, or you can use a spoon.
Smoked Trout Deviled Eggs with Arugula and Lemon
Ingredients
- 12 Hard Boiled Eggs – room temperature
- 1/4 cup Mayonnaise – Hellmann’s
- 1/4 cup Sour Cream
- 2 tsp. Grainy Dijon Mustard – Maille Old Style
- 1 tsp. Prepared Horseradish
- 1 cup Arugula
- 2 oz. Smoked Trout* – save 1 oz. for garnish or more if desired
- 1 tsp. Freshly Squeezed Lemon Juice
- Chives – for garnish
- Kosher Salt – Diamond Crystal
- Smoked Black Pepper – Holy Smoke
Instructions
- Place eggs in a large saucepan. Cover with cool water making sure the water is 2 inches above the eggs. Salt the water*. Slowly bring the water to a boil over medium to medium-high heat. When the water has reached a boil, cover with the lid and remove the eggs from the heat. Let stand for 12 minutes.
- After 12 minutes, drain the eggs into a colander, place them under cold running water to stop the cooking. To cool further, add some ice cubes around the eggs. Make sure they are completely cooled before peeling.
- Start by peeling the eggs. If you are having a hard time peeling, remember to run under cold water while peeling. Once peeled, cut the eggs in half. Remove the yolks and transfer them to your food processing bowl of your food processor. Add the yolks, mayonnaise, sour cream, dijon mustard, prepared horseradish, arugula, 3 oz. of the smoked trout, and lemon juice. Pulse with the food processor until thoroughly mixed but don’t over mix. Add the salt and pepper, adding more to taste.
- Fill the whites with the egg mixture, either with a piping bag or a spoon.
- Transfer eggs to a platter and garnish with chopped chives. Serve immediately.