Smoked trout deviled eggs recipe

Deviled eggs may not project healthfulness, but we saw the nutritious potential in a snack based on cooked egg whites. The filling just needed an update. We kept the yolks, which get a bad rap but contain much of the egg’s nutrition, including fat-soluble vitamins A and D, as well as folate and choline. We mashed the yolks with smoked trout (high in omega-3 fatty acids). Fresh chives and briny capers tamed the fish’s smokiness, creating a bold filling. For creaminess, we added yogurt and a touch of mayonnaise to ensure richness. Lemon juice and whole-grain mustard accented our filling, and a hint of turmeric boosted the yellow color. We flaked a half ounce of fish over the tops before garnishing with additional chives. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It doesn’t matter if the eggs are above the water or partially submerged. You can double the recipe, as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. If you prefer, use a pastry bag fitted with a large plain or star tip to fill the eggs halves.