Ingredients:
6 Hard Boiled Eggs
- 1/4 Cup Mayonnaise
- 2 Teaspoons Extra Virgin Olive Oil
- 1 Teaspoon Fresh Lemon Juice
- 1/4 Teaspoon Dry Mustard
- 1/4 Teaspoon Whole Grain Mustard
- 1/4 Teaspoon Cayenne Pepper
- Salt and Freshly Ground Black Pepper
- 2 to 3 Tablespoons Cole’s Smoked Rainbow Trout in Olive Oil
- Smoked Paprika, Minced Chives and Chopped Red Onion to Garnish
Directions:
Slice the boiled eggs in half, lengthwise and remove the yolks. Set the whites, cut side up, on a platter. Run the egg yolks through a sieve into a bowl. Add the mayonnaise, olive oil, lemon juice, mustards, cayenne pepper, salt and pepper. Mix thoroughly. Spoon the mixture into a pastry bag (or a plastic sandwich bag with the corner cut off) and pipe into the egg whites. Gently press in some of the trout and garnish with paprika, minced chives, and red onion. Makes 12. Can be served immediately or chilled for up to a day in an airtight container.
