Smoked-Trout Deviled Eggs

Ingredients:

• 6 large eggs
• 2 oz. smoked trout, flaked or finely chopped
• 2 tbsp. mayonnaise
• 1 1/2 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• 2 tbsp. chopped fresh dill

Makes 12 Halves (2 per serving)

1. Place the eggs in a medium sauce pan with cold water to cover. Bring to a boil over high heat. Remove from the heat, cover, and let stand for 12 minutes. Run the eggs under cold water to cool, then drain and peel.
2. While the eggs are standing, in a medium bowl, combine the smoked trout, mayonnaise, mustard, salt and cayenne pepper.
3. Cut the eggs in half lengthwise and, using a small spoon, scoop out the yolks. Add the yolks  to the trout mixture and mash it with a fork until well combined.
4. Spoon the mixture into the egg white halves and garnish with the dill.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. If you enjoy deviled eggs, you will really love these.  The smoked trout may look and smell a little funky but it's really delicious when mixed in with the mayonnaise and egg yolks. The  key to making these eggs creamy and delicious with no green border between the yolks and the whites is to leave them in the pot for EXACTLY 13 minutes in a covered pot in the boiling hot water. It worked for Julia Child and it still works today.