Serving platter of Smoked Trout Deviled Eggs
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Smoked Trout Deviled Eggs

Creamy egg yolk and mayonnaise folded with flakes of smoked trout and smoky-sweet paprika make an elegant deviled egg platter that is sure to be the hit of any gathering.

Prep Time:

10 mins.


12 eggs


  • 6 hard boiled eggs, peeled
  • 1/2 cup Blue Plate® Mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne
  • 1/4 cup smoked trout, flaked
  • Smoked paprika, for garnish
  • Chives, thinly sliced, for garnish


  1. Halve each egg lengthwise. Carefully remove yolks and transfer them to a fine mesh strainer set over a bowl. Transfer whites to a platter. Using a rubber spatula, press yolks through the strainer. Add mayonnaise, mustard, lemon juice, lemon zest, salt and cayenne. Whisk or stir vigorously with spatula until smooth.
  2. Fold in flaked smoked trout, reserving a small amount for garnish. Transfer mixture to a piping bag and pipe the mixture into the well of each egg white.
  3. Garnish with smoked paprika, chives and the remaining flaked trout.
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