_:n1ead3164e31d4772952e71d10b83fc67xb0
<http://schema.org/recipeInstructions>
"1. Make the pickled shallots: Slice the shallots into thin rings and place in a medium bowl. In a small pot, combine the remaining pickled shallot ingredients and bring to a boil until the sugar is dissolved. Pour over the shallots and place a plate on top to submerge them; let cool to room temperature. Refrigerate for a few hours or overnight, covered with plastic wrap or in a sealed container. 2. Make the olive relish: Combine all of the olive relish ingredients in a small bowl. Set aside. 3. Make the beet brine: Combine all of the beet brine ingredients into a pot and bring to a boil. Remove from the heat and cool before using to brine the eggs. 4. Make the deviled eggs: Soak the hard-boiled eggs in the beet brine for 15 to 20 minutes. Remove the eggs from the brine, cut each one in half and separate the yolks. 5. In a bowl, whisk together the yolks, mayonnaise, mustards, Tabasco, Worcestershire and 2 teaspoons of the chopped chives until well blended. Season with salt and pepper. 6. Fill a piping bag with the yolk mixture and fill each egg white half to the top. Top each egg with pieces of smoked trout, a little of the olive relish, a few pickled shallot rings and the remaining chopped chives. Serve."
<https://www.tastingtable.com/cook/recipes/smoked-trout-olive-deviled-eggs-recipe>