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Ingredients
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Eggs
Filling
Garnish
Method
Preparation
- 1
Boil and Cool the Eggs
Place the eggs in a single layer in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes. After 12 minutes, transfer the eggs to an ice bath to cool for at least 5 minutes.
Filling Preparation
- 2
Prepare the Filling
Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Add flaked smoked trout, mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and black pepper to the yolks. Mash together until well combined and smooth.
Assembly
- 3
Fill the Egg Whites
Using a spoon or a piping bag, fill the egg white halves with the trout mixture. Be generous for a nice presentation.
- 4
Garnish
Top each deviled egg with a caper, a small dill sprig, and a sprinkle of paprika for added color and flavor.