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Smoked trout with devil eggs

deviled eggsServings: 6
3 eggs in shell
6 Tbsp. butter
2 tsp. paprika
1 shallot, minced
1 tsp. chives, minced
½ tsp. garlic, minced
½ tsp. hot sauce
salt and pepper to taste
Worcestershire sauce to taste
soy sauce to taste
2 rainbow trout filets, brined
1 sprig parsley, minced

Hard boil the eggs by bringing the water to a boil and then adding the eggs. Turn off the stove and cover; let simmer for ten minutes. This technique will help you reduce any green ring from forming around the yolk. When finished cooking, place the eggs in an ice bath to cool.

Under running water, peel the shell from the hard boiled egg starting from the smaller end.

Place egg yolks into a bowl and whisk. Add butter, paprika, shallots, chives, garlic, hot sauce, parsley, soy sauce, Worcestershire sauce, salt and pepper.

Spoon egg yolk mixture into the reserve egg white cup. Gently flake brined and smoked trout with your fingers and place onto the deviled eggs. Plate and serve.

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