Prep: 25 minutes Makes: 12 deviled eggs
6 hard-cooked eggs, peeled
6 ounces smoked trout, boned, shredded
1/4 cup diced tomato
1 tablespoon each: sour cream, mayonnaise, minced fresh chives
1 1/2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon pepper
Dash hot sauce
1. Halve the eggs lengthwise, removing and reserving yolks. Place trout in a mixing bowl; add remaining ingredients; mix lightly with a fork.
2. Spoon filling into whites. Place a few yolks into a mesh sieve; garnish eggs by pressing yolks through sieve while holding it over the eggs.
Per serving: 76 calories, 58 percent of calories from fat, 5 g fat, 1 g saturated fat, 118 mg cholesterol, 1 g carbohydrates, 7 g protein, 39 mg sodium, 0 g fiber
From Cynthia Keller, chef/co-owner of Restaurant du Village in the tiny Connecticut town of Chester.