Best Smoked Trout Devilled Eggs Recipes

SMOKED DEVILED EGGS

Smoked Deviled Eggs image

??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

Ingredients

1/2 cup soaked hickory wood chips
12 hard-cooked large eggs, peeled
1/2 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Minced fresh parsley, optional

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

Smoked Trout Devilled Eggs image

Provided by Food Network

Time 2h

Yield 12 servings

Number Of Ingredients 13

Ingredients

6 large eggs
2 tablespoons brown sugar
1 tablespoon granulated sugar
2 tablespoons sea salt, plus additional as needed
1 teaspoon ancho chili powder
1 teaspoon garlic powder
Four 6-ounce trout fillets
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Freshly ground black pepper
1 tablespoon chopped fresh chives
1 ounce trout roe
1 bunch fresh dill, snipped into fronds

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.