12 hard-boiled eggs, peeled and sliced length-wise
1/4 cup mayonnaise
2/3 cup flaked smoked trout
1 1/2 teaspoons ground mustard
2 teaspoons white balsamic vinegar
1/4 teaspoon celery seed
1/2 teaspoon dried tarragon
freshly ground black pepper
In a medium bowl, mash together the egg yolk and trout until fairly smooth. Stir in the remaining ingredients. Pipe or spoon into the egg halves. Sprinkle with smoked paprika if desired.
My thoughts:As you all know, I love a good deviled egg any time of the year but there is something about spring (Easter!) that makes me want to make them even more than usual. These eggs ended up bordering on being overstuffed but I wanted to make sure there was a lot of smoked trout goodness in each bite. The trout did add a ton of flavor and its soft texture blended into the egg yolk really well. The vinegar and tarragon added a herbal slightly sophisticated depth of flavor.
Oh, and just for fun, I soaked some (peeled, halved) eggs in some pickled cherry juice. It didn't add much flavor but turned them a pretty purple. One could also use pickled beet juice.