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.