Smoked Trout Stuffed Eggs From Hors D' Oeuvres

1. 1

   Place the yogurt in a sieve lined with a paper towel or coffee filter and allow the yogurt to drain for several hours. Halve the eggs width wise and carefully remove and discard the egg yolks. Shave a thin slice off of each egg white, to ensure that it will sit properly when filled.

2. 2

   remove the skin from the smoked trout and flake into small pieces, removing any fine bones. Place the smoked trout in a bowl, add the lemon zest, tomato, and 1 1/2 tablespoons chives, and season to taste with salt and pepper.

3. 3

   gently stir in 2 to 3 tablespoons of the drained yogurt, until the mixture is just combined; do not overwork it.

4. 4

   using a teaspoon, mound the filling into each egg-white cavity. Garnish with remaining chives and enjoy.

No additional tips available.