Smoky Devils
A little smoked fish added to egg yolks gives a devilish savor to one of America's favorite party foods. Choose a sustainable fish like farm-raised rainbow trout or wild-caught salmon.
This is one time when you don't want to use super-fresh eggs, whose albumen (the egg white) clings tightly to the shell, making them very difficult to peel. Instead, use eggs that you've had for a week or so and the shell will come away cleanly.
Servings: 12
Ingredients:
12 large Organic Valley eggs
1/2 pound smoked rainbow trout or smoked salmon
2 tablespoons minced chives or green onions
5-6 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
2 dashes cayenne
salt and pepper to taste
Instructions:
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 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.
Copyright by Terese Allen
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