Deviled embered eggs
Mix smoldering remains of a wood fire with equal parts sand or cornmeal and carefully bury eggs in it.
Cover and place in a 200-degree F oven overnight. In the morning, remove eggs from embers mixture and allow to cool before peeling. The whites should have turned a pale brown and smell like roasted chicken.
Cut peeled eggs in half lengthwise, remove yolks and combine yolks with mayonnaise, horseradish, lemon juice, smoked paprika, parsley and salt to taste. Mash together with a fork or whisk until smooth and creamy.
Place mixture in a piping bag and pipe into hollowed-out egg whites.
Serve 4 pieces per plate and garnish with pickles and chile flakes.