Smoked/Cured Fish Deviled Eggs

serves 6

35 minutes

ingredients

6 eggs (I recommend the brown shell ones, they hold up better to this cooking method)
5 tablespoons of mayonnaise
5 teaspoons of Dijon mustard
2 glugs of any vinegar
Quarter cup of rice vinegar (available in the Asian section of your supermarket)
2-3 ounces of any smoked or cured fish, drained if sitting in water or oil
Salt to season
White Horseradish
Kosher dill pickles, chopped small

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Recipe origin

Deviled eggs are an art, not a science (minus cooking the eggs), so if you have a favorite recipe, start with that. But let’s be clear—this is not the moment for your gefilte fish. Instead, we’re leveling up with silky smoked or cured fish, folded into a creamy, tangy filling that brings just the right amount of salt and savoriness to the Seder table. Topped with a pop of horseradish and pickles for good measure, these Passover-perfect bites are proof that sometimes, the best things come in small, egg-shaped packages.

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step by step instructions

Make the hard-boiled eggs: bring a pot of water up to a gentle boil. Once it’s on a roll (see what I did there?), drop a couple of glugs of vinegar into the water, then slowly lower the eggs in after. Boil gently for 11 minutes, then immediately move eggs to a bowl of ice water.
5 minutes later, peel the eggs, cut them in half the long way, and remove the yolks to a separate bowl.
Make the filling: mash up the yolks with the mayonnaise, mustard, and rice vinegar. Once it’s at a smooth consistency, add in the smoked fish. If you’re working with tinned hot-smoked fish, just mash it in. If it’s cured, like lox, make sure you’ve chopped it down to pea-sized pieces.
Taste the filling and season with salt if needed. I cannot express how strongly I would urge you to taste AFTER the fish is added and not before. Trust me. I’ve made this mistake before. If G-d wanted us to eat this much salt, he wouldn’t have parted the Red Sea.
Fill the eggs: the easier but messier method is to gently spoon the filling back into the hole in the egg whites. I like to move the filling to a quart-sized plastic bag, cut off a bottom tip, and then pipe it into the whites. It looks fancier, but you do you!
Spoon a pea-sized bit of horseradish on top (you might want to leave some bare for the weak-of-stomach) and sprinkle the chopped up pickles on top of that.
Serve and enjoy!