SMOKED TROUT DEVILED EGGS

“This is one of my favorite hors d’oeuvres to take to catered events,” Rothacker says. “Downhome and humble, these deviled eggs straddle the line between breakfast staple and afternoon snack. Make sure to follow the instructions on how to boil an egg for a magic peeling trick.”

1 quart water

1 teaspoon baking soda

6 eggs

2 teaspoons Dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika (regular Hungarian paprika can be substituted)

1/4 teaspoon kosher salt

2 ounces smoked trout

1/4 cup Duke’s mayonnaise

1 ounce trout or salmon roe

Fill a 2-quart saucepan with 1 quart of water. Add baking soda and bring to a boil. Place each egg individually onto a slotted spoon and gently lower into the boiling water.

Boil eggs for 14 minutes. Remove the pan from the stove and drain the water off of the eggs. Shake the boiled eggs in the pan vigorously until the shells have lots of little cracks in them. Add a couple of handfuls of ice to the pan and cover the eggs with cold water. The water will seep into the shells and help release the shell and membrane from the cooked egg white. Peel immediately for best results.

Slice the eggs in half lengthwise and place the yolks in the bowl of a food processor. Add in mustard, garlic powder, onion powder, paprika, salt and smoked trout. Puree in the food processor until mixture comes together as a paste. Transfer yolk mixture to a bowl and add mayonnaise. Fold together gently with a spatula until fully incorporated.

Cut the end of a pastry bag off and fit it with a star tip. Transfer the yolk mixture to the piping bag and pipe rosettes into the holes of the egg whites. Top with roe and serve immediately or refrigerate to serve later in the day.

Serves 4-6.

Per serving, based on 4: 174 calories (percent of calories from fat, 60), 14 grams protein, 3 grams carbohydrates, trace fiber, 11 grams total fat (3 grams saturated), 312 milligrams cholesterol, 791 milligrams sodium.

STYLING BY JESSICA AND JORDAN A. ROTHACKER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY Smoked Trout Deviled Eggs would be at home at brunch or a catered event. They’re based on a recipe from chef Jessica Rothacker, co-owner of Heirloom Cafe and Fresh Market in Athens.