Smoked Trout Deviled Eggs
Ingredients8 large eggs
4 oz. skinless smoked trout fillet, flaked
1/4 c. mayo
1 Tbl chopped parsley
1/2 tsp. curry powder
Kosher salt and ground pepper
1 Tbl chopped salted roasted almond
See Notes on Boiling Eggs for Deviled eggs---- +++++++++++++++++++++++++++++==++++++++++++++++ boil the eggs and cool. Peel the eggs and halve them lengthwise. Scoop the yolks from the egg halves into a bowl. Add the trout, mayo, parsley, curry powder to the bowl and season with salt and pepper. Mix well to break up the trout. Mound the filling in the egg halves. Garnish with the almonds and serve.
+++++++++++++++++++++++++++++==++++++++++++++++ Eggs Mimosa hints from Chef Mike: Only make deviled eggs out of 3-4 day old (sitting on the counter) eggs. Use 2 Tbl. Of vinegar in the water to ease shell separation. Place eggs in cold water to eliminate the greening of the yolk when boiled. An egg piercer is a good tool to use to slightly pierce the shell but not the membrane, facilitating easy shell removal. Egg Piercers can be found on Ebay, Amazon, etc. Cool the eggs in the pan they were cooked in. When properly cooked (about 15 minutes on a medium boil), run cold water directly on the eggs and continue this bath until they have cooled. Peel the eggs under running water if possible.