Smoked trout deviled eggs

This smoked trout deviled eggs recipe adds a sustainable ocean zing to a classic favorite. Made with U.S. farmed trout, these deviled eggs are a delicious and easy-to-make appetizer that’s perfect for any gathering.

Recipe by Sammy Monsour and Kassady Wiggins
(Serves 12)

Ingredients

• 12 large eggs
• 8 ounces smoked trout fillet
• 1 cup mayonnaise
• 2 tablespoons whole-grain mustard
• 1 teaspoon horseradish
• 1 cup roughly chopped fresh flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper
• 1 ounce smoked rainbow trout roe (optional)
• 2 tablespoons thinly sliced fresh chives

Preparation

1. Place 12 eggs in a large pot with plenty of water, bring the water to a boil over medium-high heat, and set a timer for 12 minutes. When the timer goes off, immediately shock the eggs in an ice bath for 12 minutes and then peel them under cold running water.
2. Cut each peeled egg in half lengthwise and separate the yolk from the white.
3. Put all the yolks into a food processor, along with the trout, mayonnaise, mustard, horseradish, parsley, and pepper, and pulse until well mixed. Blend to your desired consistency.
4. With the egg whites hollow side up, spoon a generous amount of the trout filling into each one. Spoon a small amount of trout roe on top of each egg (optional). Garnish with a pinch of the chives.
5. Serve chilled.

Meet the creators

Sammy Monsour and Kassady Wiggins

Meet Sammy Monsour and Kassady Wiggins, the dynamic husband-and-wife duo who brought this recipe to life. Kassady is a beverage director whose innovative zero-landfill beverage program earned her previous restaurant, Preux and Proper, a Green Star from the City of Los Angeles. Sammy is a Michelin award-winning chef and Seafood Watch ambassador. You can find this recipe along with other sustainable choices in their new cookbook Salt & Shore: Recipes from the Coastal South. Find Sammy and Kassady on Instagram at @samuelmonsour and @kickasskass.