Deviled Eggs w/ Smoked Trout & Fresh Dill

Recipe by Chef Spencer Ivankoe

Hard Boiled Eggs


12 Large Organic Eggs

2 tbsp White Vinegar

1 tbsp Kosher Salt

1 Liter of Water



Leave eggs at room temperature for 20 minutes

In a medium to large sauce pot, add your uncooked room temperature eggs

Pour in your cold 1 liter of water (make sure the eggs are completely covered with water)

Add 2 tbsp white vinegar

Bring water to a boil

Once you reach a boil, turn off heat, and place a lid or plate over the pot

Set your timer for exactly 12 minutes

Once you set your timer, get a bowl with ice and water together

Once timer goes off, gently drain eggs through a strainer

Put eggs immediately into your ice/water bowl

Shock eggs for a 5 minutes before you peel them

Once cooled, carefully peel your hard boiled eggs

Cut eggs in half and remove all the egg yolks and put into a separate bowl

Gently rinse any yolk left on your white egg halves and place in refrigerator for later

Smoked Trout Egg Filling


12 Egg Yolks

3/4 cup of Mayonnaise

1/2 cup of Smoked Trout (chopped)

1/4 cup of Dijon Mustard

1 tbsp Kosher Salt

1 tbsp Fresh Cracked Black Pepper

2 tbsp Chopped Dill

2 tbsp Warm Water (if needed)



In a large mixing bowl mix all Ingredients until extremely smooth

If you find egg mixture to be too think, just add 2 tbsp warm water

Presentation and Garnish


24 Egg White Halves

Bowl of Smoked Trout + Egg Yolk Mixture

Chopped Chives

2 tbsp Smoked Paprika

1 Piping Bag or 1 Small Spoon



Place the egg yolk and smoked Trout mixture into piping bag

Pipe the mixture into the center of the egg whites

Garnish the eggs with chopped chives

Sprinkle the eggs with smoked paprika

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