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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

1. 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.
2. Prepare the eggs
   Slice eggs in half lengthwise. Remove yolks and place them in a bowl. Arrange egg whites on a serving plate.
3. Make the filling
   Mash the yolks until smooth. Add mayonnaise, Dijon mustard, curry powder, lemon juice, salt, and pepper. Mix well.
4. Add smoked trout
   Gently fold in the flaked smoked trout and chopped parsley, keeping some texture.
5. Fill the eggs
   Spoon or pipe the mixture back into the egg whites.
6. 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.