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

Additional Information


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.

Supplies are limited!
by Josh and Brent

Reader Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Janice Dianne Milligan

We love you guys so much and have gotten all the products from Evine the easy pay was so nice, the baby goats so cute what will beloved neighbors do now?