Every family seems to have one person whose sole responsibility at family gatherings is to bring the deviled eggs – and there is an endless number of variations. In our version, the mayo and half-and-half make the egg yolks super creamy, while the seasonings – curry powder, mustard, and lemon juice – work with the smoked trout to make these morsels every bit as special as the occasion.
- 8 large eggs
- 1/3 cup half-and-half
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon medium-hot curry powder
- ½ teaspoon salt
- 4 ounces smoked trout, torn into small bits
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- ¼ cup scallions
Place the eggs in a medium saucepan with cold water to cover by several inches. Bring to a boil. Remove from the heat, cover the pot, and let the eggs stand for 12 minutes. Transfer to a bowl of ice water.
Peel the eggs. Halve them crosswise and carefully scoop the yolks out into a bowl. Slice a tiny bit of egg white from the rounded sides of the egg white halves so they can stand upright. Place the egg whites on a platter and reserve. Add the half-and-half, mayonnaise, mustard, curry powder, and salt to the yokes, and mash to combine. Fold I the smoked trout. Add the lemon juice and scallions.
Spoon the mixture into the egg whites.
Variation: If you happen to have any left-over deviled eggs (hard to believe), just turn them into an egg salad. Scoop the yolk mixture into a bowl. Chop the egg whites and add them to the yolk mixture along with a few chopped olives and chopped almonds. Serve on a bed of greens.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.