Smoked Fish & Chili-Crunch Deviled Eggs

By: The Local Palate
Smoked Fish Deviled Eggs

If there’s something Ricky Moore of Saltbox Seafood Joint in Durham excels at, it’s taking a classic and adding some fishy elements. Moore’s smoked fish and chili crunch deviled eggs incorporate the deviled egg basics, North Carolina icon Texas Pete hot sauce, apple cider vinegar, chili-crunch, and flaky smoked trout. Bite-sized savory masterpieces, these smoked fish deviled eggs are ready to feed the whole community potluck.

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Serves 12

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon sour cream
  • 1 teaspoon cream cheese
  • 2 teaspoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Texas Pete hot sauce
  • Salt and pepper to taste
  • 2 tablespoons chives, chopped
  • Chili crunch for garnish
  • 3 ounces smoked trout, flaked
  1. Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling. Use a skimmer to place the eggs in the water. Then return heat to high and set a timer for 12 minutes.
  2. While the eggs are boiling, prepare an ice water bath and set aside. After 12 minutes, transfer eggs  to ice water bath and cool for 20 minutes. Once completely cooled, peel eggs and slice in half lengthwise. Use spoon to remove yolk to a small bowl and place egg whites on a plate.
  3. Use fork to mash yolks, then add the mayonnaise, sour cream, cream cheese, mustard, vinegar, Worcestershire sauce, Texas Pete, salt, and pepper. Stir ingredients together until smooth.
  4. Spoon a portion of the deviled egg mixture back into the hole of each egg white. Top with chives, chili crunch, and flaked smoked trout.
  • Recipe By
    Ricky Moore from Saltbox Seafood Joint in Durham, North Carolina
  • Contributing City

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