Recipes

Deviled embered eggs

Chris Coleman

Executive Chef

Stoke

Charlotte
N.C.
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Menu Price: 
$6.00
Food Cost: 
12%
Yield: 
100 servings
Ingredients: 
200
each
Eggs
3600
g
Egg yolk
1080
g
Mayonnaise
540
g
Horseradish
520
g
Lemon juice
72
g
Smoked paprika
36
g
Parsley, fresh, minced
As needed
Salt
As needed
Bread-and-butter pickles, small dice
As needed
Aleppo chile flakes
1

Mix smoldering remains of a wood fire with equal parts sand or cornmeal and carefully bury eggs in it.

2

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.

3

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.

4

Place mixture in a piping bag and pipe into hollowed-out egg whites.

5

Serve 4 pieces per plate and garnish with pickles and chile flakes.

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