Smoky Devils
Deviled eggs are so welcome at summertime gatherings, they practically cause a celebration on their own. Here, smoked fish adds a little savor to a classic preparation.
Ingredients
12 large eggs
½ pound smoked rainbow trout or whitefish, skinned and boned
1 ½ tbsp. minced fresh dill or tarragon
5 to 6 tbsp. mayonnaise
1 ½ tbsp. Dijon mustard
2 pinches ground cayenne pepper
Salt and pepper to taste
Directions
Place eggs in a saucepan and cover with cold water. Bring to boil, turn off heat, and cover tightly.
Let stand 9 minutes, then cool eggs in ice water.
Peel and halve them lengthwise. Set aside 4 yolks (to use in another recipe).
Mash all remaining ingredients, except egg whites, with a fork.
Fill egg whites with the mixture. Cover and chill.
Suggestions
To make this recipe gluten-free, be sure to use a mayonnaise that is labeled gluten-free.
This recipe originally accompanied "The Gifts of Gathering: Food and Meaning at Family Gatherings," by Terese Allen, published in our Summer 2012 issue.
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