Michael Voltaggio Makes Deviled Eggs for Guy Fieri (Who Hates Eggs)

Michael adds smoked trout to the mix for his deviled eggs and tops the masterpiece with trout roe for a pop of vibrant color and flavor! #GuyFieri #GuysRanchKitchen #DeviledEggs #MichaelVoltaggio Stream more #GuysRanchKitchen on Max! #StreamOnMax Get the recipe ▶ https://foodtv.com/47dWZTK Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri invites his heavy-hitter chef friends over for a spontaneous Sunday cook-off. Each chef comes up with unique, flavorful dishes that are easy enough for anyone to make at home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Smoked Trout Devilled Eggs RECIPE COURTESY OF MICHAEL VOLTAGGIO Level: Intermediate Total: 2 hr Active: 40 min Yield: 12 servings Ingredients 6 large eggs 2 tablespoons brown sugar 1 tablespoon granulated sugar 2 tablespoons sea salt, plus additional as needed 1 teaspoon ancho chili powder 1 teaspoon garlic powder Four 6-ounce trout fillets 2 tablespoons mayonnaise 2 teaspoons Dijon mustard Freshly ground black pepper 1 tablespoon chopped fresh chives 1 ounce trout roe 1 bunch fresh dill, snipped into fronds Directions Special equipment: a smoker; a pastry bag fitted with a medium tip Place eggs in a pot and cover with water. Bring water to boil, turn heat off, cover and let sit for 12 minutes. Peel eggs and allow to cool to room temperature. Slice eggs in half lengthwise. Remove yolks and place in a large bowl. Set aside in the refrigerator. Meanwhile, brine the trout. Add brown sugar, granulated sugar, sea salt, ancho chili powder, garlic powder and 3 cups water to a medium pot. Bring to a boil and cook until sugar is dissolved. Remove from heat and cool mixture. Add trout fillets to the brine and allow to brine for 20 minutes to 2 hours. Remove trout from brine and pat dry. Heat a smoker according to the manufacturer's instructions (we used apple wood). Smoke trout until cooked through and flaky, 20 to 30 minutes. Allow to cool, then flake and set aside. Add flaked trout, mayonnaise and mustard to the bowl with the yolks. Season with salt and pepper. Fold in chives. Transfer mixture to a pastry bag with a medium tip and fill the scooped-out whites. Garnish with trout roe and fresh dill. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Michael Voltaggio Makes Deviled Eggs for Guy Fieri (Who Hates Eggs) | Food Network https://www.youtube.com/watch?v=D_gBhAzUd1k