Smoked Trout Devilled Eggs Recipes
SMOKED DEVILED EGGS
??Give all those leftover Easter eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. -Catherine Woods, Lexington, Missouri
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Add wood chips to grill according to manufacturer's directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in Miracle Whip, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.
Nutrition Facts : Calories 52 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 91mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SMOKED TROUT DEVILLED EGGS
Provided by Food Network
Time 2h
Yield 12 servings
Number Of Ingredients 13
Steps:
- Place eggs in a pot and cover with water. Bring water to boil, turn heat off, cover and let sit for 12 minutes. Peel eggs and allow to cool to room temperature. Slice eggs in half lengthwise. Remove yolks and place in a large bowl. Set aside in the refrigerator.
- Meanwhile, brine the trout. Add brown sugar, granulated sugar, sea salt, ancho chili powder, garlic powder and 3 cups water to a medium pot. Bring to a boil and cook until sugar is dissolved. Remove from heat and cool mixture. Add trout fillets to the brine and allow to brine for 20 minutes to 2 hours.
- Remove trout from brine and pat dry. Heat a smoker according to the manufacturer's instructions (we used apple wood). Smoke trout until cooked through and flaky, 20 to 30 minutes. Allow to cool, then flake and set aside.
- Add flaked trout, mayonnaise and mustard to the bowl with the yolks. Season with salt and pepper. Fold in chives. Transfer mixture to a pastry bag with a medium tip and fill the scooped-out whites. Garnish with trout roe and fresh dill.
SMOKED SALMON DEVILLED EGGS
Smoked salmon devilled eggs are such delightful finger food. Dill and salmon flavours pair exceptionally well with the creamy texture of devilled egg yolks. Make a day ahead for an easy appetizer.
Categories Appetizers & Canapés
Time 15m
Yield Serves: 24
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside.
- Mash yolks with fork; stir in salmon, mayonnaise, dill, capers, dijonnaise, lemon juice and pepper. Spoon or pipe yolk mixture into egg white halves. Garnish with smoked salmon and/or dill, if desired.
- Serve immediately or store, covered, in refrigerator. Serve within two days.
Nutrition Facts :
More about "smoked trout devilled eggs recipes"
SMOKED TROUT & OLIVE DEVILED EGGS RECIPE | TASTING TABLE
From tastingtable.com
5/5 (41)Category Appetizer, Side DishCuisine Regional AmericanTotal Time 35 mins
- Make the pickled shallots: Slice the shallots into thin rings and place in a medium bowl. In a small pot, combine the remaining pickled shallot ingredients and bring to a boil until the sugar is dissolved. Pour over the shallots and place a plate on top to submerge them; let cool to room temperature. Refrigerate for a few hours or overnight, covered with plastic wrap or in a sealed container.
- Make the beet brine: Combine all of the beet brine ingredients into a pot and bring to a boil. Remove from the heat and cool before using to brine the eggs.
- Make the deviled eggs: Soak the hard-boiled eggs in the beet brine for 15 to 20 minutes. Remove the eggs from the brine, cut each one in half and separate the yolks.
#SUNDAYSUPPER: SMOKED TROUT DEVILED EGGS
From thewimpyvegetarian.com
5/5 (1)Total Time 44 minsServings 8
- Place the eggs in a large pot and fill the pot with enough water to cover the eggs by one to two inches. Bring to a simmer, but not a full boil in order to avoid cracking the eggs. Simmer for two minutes. Remove from the heat and cover the pot for 12 minutes.
- Remove the eggs from the hot water and immerse them in cold water. Peel under cold running water, and slice in half.
- Pull the white part of the egg gently aware from the yolk and remove the yolks into a bowl. Mash with a fork.
- Add the remaining ingredients except the microgreens and smoked trout. Stir with a fork until as smooth as possible.
HOW TO MAKE SMOKED-TROUT DEVILED EGGS | TASTING …
From tastingtable.com
Cuisine Regional AmericanCategory AppetizerServings 24Estimated Reading Time 2 mins
- Bring a large pot of water to a boil over high heat. Use a slotted spoon to slowly lower the eggs, one at a time, into the water. Simmer for 10 minutes, turn off the heat, and use a slotted spoon to transfer the cooked eggs to a large bowl of ice water to chill. When the eggs have cooled for a few minutes, crack the shell of each egg on a hard surface. Return the eggs to the ice water to chill further.
- While the eggs are boiling, pickle the shallots: In a small bowl, stir together the shallot, vinegar and ¼ teaspoon of the salt. Set aside.
- Remove the eggs from the ice water. Peel, then halve the eggs lengthwise. Pop out the yolks and place them in a medium bowl. Arrange the whites cup-side up on a platter.
- Using a fork or potato masher, mash the yolks until they're finely crumbled. Over a small bowl, strain the pickled shallot through a fine-mesh sieve (reserve the pickling liquid for later). Add the pickled shallot, crème fraîche, mayonnaise, dill and the remaining ¾ teaspoon of the salt to the yolks. Stir to combine. Stir in the trout and some of the reserved shallot pickling liquid to taste.
SMOKED DEVILED EGGS - VINDULGE
From vindulge.com
5/5 (1)Total Time 1 hr 10 minsCategory AppetizerCalories 69 per serving
- Preheat the Smoker: Preheat to the lowest temperature, targeting 160 - 170 degrees Fahrenheit.
- Smoke Eggs: Place cooked and peeled eggs directly on the smoker for 30 minutes. Remove and let cool.
- Prep Eggs: Using a sharp knife, slice each egg in half, lengthwise, and then gently remove the yolks from the egg halves with a small fork or spoon and place the yolks into a mixing bowl.
- Make the Filling: Using a fork, mash up the yolks. Then add remaining filling ingredients (mayonaise, pepperoncini, chipotle in adobo sauce, mustards, salt or dry rub). Add more Dijon mustard or mayo to get to your desired creamy consistency.
SMOKED TROUT DEVILED EGGS RECIPE - BLUE PLATE …
From blueplatemayo.com
4/5 (3)Category Deviled Eggs, Starters & DipsServings 12
- Halve each egg lengthwise. Carefully remove yolks and transfer them to a fine mesh strainer set over a bowl. Transfer whites to a platter. Using a rubber spatula, press yolks through the strainer. Add mayonnaise, mustard, lemon juice, lemon zest, salt and cayenne. Whisk or stir vigorously with spatula until smooth.
- Fold in flaked smoked trout, reserving a small amount for garnish. Transfer mixture to a piping bag and pipe the mixture into the well of each egg white.
SMOKED OCEAN TROUT WITH DEVILLED EGG | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 4Total Time 35 minsEstimated Reading Time 2 mins
- Finely chop bunches of herbs and combine on a tray. Brush top of ocean trout fillet with mustard, then press ocean trout, mustard-side down, onto herbs to form a crust. Lay three layers of plastic wrap onto a work surface. Place ocean trout onto plastic wrap, herb-side down, then wrap tightly and refrigerate to infuse (6 hours-overnight).
- For devilled eggs, cook eggs in boiling water until hard-boiled (8-10 minutes), cool under cold running water, then peel, halve lengthways and remove yolks using a teaspoon. Refrigerate eggwhites until required. Pass yolks through a fine sieve into a bowl. Add remaining ingredients and season to taste. The mix should be spicy. Transfer to a piping bag fitted with a 1cm-star nozzle, then pipe into eggwhite cavities and refrigerate until required.
- For French dressing, combine vinegar, shallot and garlic in a bowl. Whisk in mustard, honey and lemon juice in a bowl until smooth, then gradually add olive oil in a slow stream. Thin with extra vinegar if mixture becomes too thick and season to taste.
SMOKED DEVILED EGGS | STARTERS RECIPES | WEBER GRILLS
From weber.com
Servings 6-12Total Time 1 hr 40 minsCategory Starters
- Place the eggs in a single layer in a large saucepan and add enough water to cover them by at least 1 inch. Place the saucepan (uncovered) over high heat on the stove and bring the water to a boil. Remove the saucepan from the heat, cover the saucepan, and let the eggs stand for 15 minutes. Drain the eggs and run cold water over them until cool to the touch. Peel the eggs and place them in a large disposable foil pan.
- While the eggs are cooking, fry the bacon in a large skillet on the stove until crisp, 7 to 10 minutes, turning occasionally. Transfer the bacon to paper towels to drain. Crumble and set aside.
- Prepare a water smoker for indirect cooking with very low heat (200° to 250°F). Add the wood chunks to the charcoal.
- Smoke the eggs in a foil pan over indirect very low heat, with the lid closed, until they develop a smoky flavor, about 45 minutes, turning periodically to coat them evenly with a smoky hue. Transfer the eggs to a bowl and refrigerate until completely chilled, about 30 minutes. Then cut each egg lengthwise in half, scoop out the yolks into a bowl, and mash with a fork. Add the mayonnaise, chives, mustard, ¼ teaspoon of the paprika, the salt and pepper, and mix until well combined. Spoon the mixture into the hollows of the egg whites and garnish with the bacon and the remaining paprika. If not serving immediately, cover and refrigerate. Voila! Smoked deviled eggs to enjoy at your leisure.
SMOKED TROUT DEVILED EGGS | WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 25 mins
SMOKED TROUT DEVILED EGGS RECIPE | HEALTHY RECIPE
From healthbenefitstimes.com
DEVILED EGGS WITH SMOKED SALMON AND HERBS RECIPE
From myrecipes.com
4.5/5 (9)Calories 95 per servingServings 8
- Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
- Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.
SMOKED TROUT DEVILED EGGS RECIPE - AUDREY SAUNDERS | FOOD ...
From foodandwine.com
Servings 8
- In a medium saucepan of boiling water, cook the eggs for 10 minutes. Drain and rinse the eggs under cold water until cool. Peel the eggs and halve them lengthwise.
- Scoop the yolks from 12 of the egg halves into a bowl. (Reserve the remaining yolks for another use.) Add the trout, mayonnaise, parsley and curry powder to the bowl and season with salt and pepper. Mix well to break up the trout. Mound the filling in the egg whites and arrange on a platter. Garnish with the almonds and serve.
RECIPE: SMOKED TROUT DEVILED EGGS | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
RECIPE: SMOKED TROUT DEVILED EGGS | RECIPE | SMOKED TROUT ...
From pinterest.ca
SMOKED DEVILED EGGS - HOW TO - YOUTUBE
From youtube.com
SUNDAY SUPPER | GUY'S RANCH KITCHEN | FOOD NETWORK
From foodnetwork.com
SMOKED TROUT DEVILED EGGS RECIPE • WIKI RECIPES
From wikirecipes.net
SMOKED TROUT DEVILLED EGGS RECIPES
From tfrecipes.com
RECIPE: SMOKED TROUT DEVILED EGGS | RECIPE | SMOKED TROUT ...
From pinterest.com
SMOKED TROUT DEVILED EGGS | RECIPE | SMOKED TROUT, DEVILED ...
From pinterest.ca
SMOKED TROUT DEVILLED EGGS – RECIPES NETWORK
From recipenet.org
SMOKED-TROUT DEVILED EGGS | RECIPE | EASTER FOOD ...
From pinterest.co.uk
SMOKED TROUT AND OLIVE DEVILED EGGS - MOST POPULAR IDEAS ...
From farahrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
