Smoky Deviled Eggs

Quick Info

Snack/Appetizer Eggs Over 30 min 8+


Smoky Deviled Eggs


Smoke up the taste of your deviled eggs with this easy recipe.


  • 12 large Organic Valley® Eggs
  • 1/2 lb. smoked rainbow trout or smoked salmon
  • 2 Tbsp. minced chives or green onions
  • 5-6 Tbsp. mayonnaise
  • 1 1/2 Tbsp. Dijon mustard
  • 2 dashes cayenne
  • salt and pepper to taste


Cover eggs with cold water in saucepan; bring to boil, turn off the heat, cover pan, and let stand 9 minutes. Cool eggs in ice water.

Peel Organic Valley® Eggs then cut them in half lengthwise. Discard the yolks from four of the eggs (or use them in another recipe, perhaps to garnish a salad or side vegetable). Place the remaining yolks in a bowl.

Remove skin and bones from smoked fish. Work through the flesh with a fork to be sure you've removed all the bones. Add smoked fish and remaining ingredients to egg yolks; mash mixture well with a fork. Fill egg whites with the mixture.

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