Smoked Trout Deviled Eggs

Ingredients

• 12 hard-boiled eggs, peeled
• 1 jar of pickled beets
• ¼ cup small diced onions (Superior Foods Featured Item: #140428 – Garden Cut)
• ⅓ cup mayonnaise
• 3 Tbsp Dijon mustard
• 3 dashes hot sauce
• 2 Tbsp finely chopped dill
• 2 Tbsp finely chopped cornichons
• 1 Tbsp cornichon brine
• Kosher salt and pepper, to taste
• 6 ounces smoked trout (Superior Foods Featured Item: #32413 – Ducktrap)
• More fresh dill for garnish

Preparation

1. Remove beets from the jar and save for a different recipe. Soak the hard-boiled eggs in the beet brine overnight. Remove the eggs from the brine, cut each one in half and separate the yolks. While preparing yolk mixture marinate diced onions in the same brine until quick-pickled and ready to garnish.
2. In a bowl, whisk together the yolks, mayonnaise, mustard, hot sauce, chopped dill, cornichons, and brine until well blended. Season with salt and pepper to taste.
3. Fill a piping bag with the yolk mixture and fill each egg white half to the top. Top each egg with pieces of smoked trout, pickled onion, and dill fronds. Serve.

Tips

Feel free to add some finely diced pickled beet as a garnish as well.