12 eggs

½ cup mayonnaise

2 tablespoons extra-virgin olive oil

2 teaspoons fresh lemon juice

½ teaspoon dry mustard

½ teaspoon whole-grain mustard

¼ teaspoon cayenne pepper

kosher salt and freshly ground black pepper to taste

¼ cup shredded smoked trout

smoked paprika, minced chives and thinly shaved red onion for garnish (optional)

  1. Place the eggs in a saucepan, cover them with cold water, turn heat to medium high, and set a timer for 15 minutes. When bubbles first appear, reduce heat to medium and simmer the eggs, stirring gently from time to time (to assure that the yolks will set in the center of the eggs, creating a balanced receptacle for the stuffing.)  until the timer goes off.  Remove from stove, place pan in sink and run cold water over eggs for 5 minutes, until they have cooled completely.  (This causes a jacket of steam to form between the egg and shell to facilitate peeling.)  Peel the eggs and, using a knife run under cold water, halve them lengthwise.
  1. Using a small spoon, scoop out the yolks and transfer them to a fine strainer set over a bowl. Using a rubber spatula, sieve yolks through strainer.  Add mayonnaise, oil, lemon juice, mustards and cayenne.  Season with salt and pepper and stir vigorously with spatula until smooth.
  1. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites.  Top each egg with a bit of trout; garnish with smoked paprika, chives and red onion if you like.  Serve cold or at room temperature.



from Saveur Magazine

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