A flavorful twist on classic deviled eggs, this version combines smoky trout, warm curry spice, and fresh herbs, finished with a crunchy salted almond topping for extra texture.
Ingredients (Serves 4–6)
- 6 large eggs
- 80–100 g smoked trout (flaked, skin removed)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon curry powder
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley (finely chopped)
- Salt and black pepper to taste
For topping:
- 2 tablespoons salted almonds (roughly chopped)
- Extra parsley (for garnish)
Instructions
- Boil the eggs
Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cook for 9–10 minutes. Transfer to cold water, then peel. - Prepare the eggs
Slice eggs in half lengthwise. Remove yolks and place them in a bowl. Arrange egg whites on a serving plate. - Make the filling
Mash the yolks until smooth. Add mayonnaise, Dijon mustard, curry powder, lemon juice, salt, and pepper. Mix well. - Add smoked trout
Gently fold in the flaked smoked trout and chopped parsley, keeping some texture. - Fill the eggs
Spoon or pipe the mixture back into the egg whites. - Add topping
Sprinkle chopped salted almonds on top for crunch and garnish with extra parsley.
Tips
- Don’t overmix the trout—keep small chunks for better texture
- Adjust curry powder to your taste
- Chill before serving for best flavor
Flavor Profile
This dish offers a perfect blend of smoky, creamy, slightly spicy, and nutty flavors, making it a standout appetizer.
Serving Suggestion
Serve chilled as a party appetizer, brunch dish, or snack. They pair well with light salads or toasted bread.
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