Shrimp Vindaloo Deviled Eggs

Shrimp Vindaloo Deviled Eggs

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 1/4 cup thinly sliced onion
  • 8 oz. (1 cup) buttermilk
  • 6 large eggs, hard boiled, peeled
  • 2 oz. (¼ cup) vindaloo sauce
  • 1/2 cup all-purpose flour
  • Salt and pepper, as needed
  • 12 small cooked shrimp
  • 2 tbsp. coarsely chopped cilantro

Directions

  1. Cover onions with buttermilk. Let rest 10 minutes.
  2. Cut peeled eggs lengthwise, scoop yolks into bowl, set egg whites aside.
  3. Add 1/4 cup vindaloo sauce (recipe follows) to yolks and mix.
  4. Drain onions and toss with flour. Fry until crisp, then toss with salt and pepper.
  5. To assemble: pipe egg yolk mix into whites, top with shrimp, garnish with fried onions and cilantro.

Vindaloo sauce

Yield: 2 cups

  • 2 cups canned chopped tomatoes
  • 2 cups chopped onion
  • 4 oz. (1/2 cup) chopped dried apricots
  • 4 oz. white wine
  • 2 tbsp. Ras El Hanout spice blend
  • 2 tbsp. curry powder
  • 2 tbsp. chopped cilantro
  • 2 tbsp. olive oil
  • 1 tbsp. turmeric
  • 1 tbsp. chopped garlic
  • 2 tbsp. minced ginger
  • 4 oz. (1/2 cup) melted butter

Directions

  1. Cook all ingredients EXCEPT butter on medium-low heat until soft. About 20 minutes.
  2. Add ingredients to blender and process with reserved butter.

Avocado Deviled Eggs

Avocado Deviled Eggs

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 12 servings

Ingredients

Parsley Oil

  • 1-1/2 quarts water for blanching
  • salt for blanching
  • 1 bunch curly parsley
  • 1 cup extra virgin olive oil

Red Pepper Coulis

  • 2 cups roasted red peppers
  • 1/2 cup extra virgin olive oil

Avocado Filling

  • 12 large hard-boiled eggs
  • 1 Avocado From Mexico peeled & pitted
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper ground
  • 1 tablespoon Parsley Oil

Garnishes

  • 1/2 red bell pepper finely diced
  • 3 ounces fresh lump crab meat
  • 2 tablespoons cilantro finely chopped
  • 5 ounces prosciutto baked until crisp and crumbled

Method

  1. For Parsley Oil: Blanch parsley for 10 seconds; shock in ice water, drain and pat dry thoroughly. Purée in blender, drizzling in olive oil until smooth.
  2. For Red Pepper Coulis: Drain roasted peppers and puree with oil. Pass through chinois, adding additional oil as needed to achieve a smooth consistency.
  3. Avocado Filling: Peel, split and separate hard-boiled eggs. In a food processor, pulse yolks until chopped fine (do not over-process). Add flesh from Avocados From Mexico and remaining ingredients, pulsing until smooth. Add 1 tablespoon Parsley Oil for enhanced green color and flavor (increase amount as desired). Transfer to plastic pastry bag fitted with tip and squeeze out all air; refrigerate immediately.
  4. For Each Serving to Order: Pipe Avocado Filling into three egg white halves and top each with a different garnish: oven-crisped prosciutto crumbles, diced red pepper and crabmeat (lightly tossed with olive oil, salt, pepper and minced cilantro). Garnish plate (optional) with Parsley Oil and Red Pepper Coulis.

Eye-Poppin' Sriracha Deviled Eggs

Eye-Poppin’ Sriracha Deviled Eggs

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 6 large eggs, hard boiled, peeled
  • 2 tbsp. srirarcha sauce
  • 2 tbsp. mayonnaise
  • 1 tsp. rice wine vinegar
  • 2 tbsp. finely chopped scallions
  • 1 tsp. sugar
  • 1 tsp. salt
  • ¼ tsp. chili flakes
  • 1 pkg. rice noodles
  • 1 quart canola oil (for frying)
  • 2 tbsp. finely chopped scallions

Directions

  1. Cut peeled eggs horizontally, scoop yolks into bowl.
  2. For the yolks: add sriracha, mayonnaise, rice wine vinegar, salt, and mix until smooth.
  3. For the rice noodles: Fry in canola oil at 350° F until crisp. This happens quickly, drain on paper towels. While still hot and pliable, place in six-ounce bowls to shape and cool.
  4. Season rice noodles with sugar, salt and chili flakes.
  5. To assemble: pipe egg yolk mix into whites, place half into rice noodle basket, sprinkle with chopped scallions.

Lobster Stuffed Deviled Eggs

Lobster Stuffed Deviled Eggs

Yield: 24 egg halves

Ingredients

  • 12 oz. lobster, fresh or frozen (thawed)
  • 1 lb., 5 oz.* hard-cooked eggs (12 large), halved 
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tsp. lemon juice
  • 1 1/2 tsp. hot pepper sauce (Cholula® or Tabasco®)
  • 1/2 tsp. garlic powder
  • 1 1/2 tbsp. parsley, chopped
  • 1 1/2 tbsp. fresh tarragon, chopped 
  • 24 small tarragon sprigs
  • Salt and pepper, to taste
  • Paprika, as needed

*If using peeled, hard-cooked egg product.

Directions

  1. Chop lobster meat, saving 24 small pieces for garnish.
  2. Place yolks in mixing bowl. Add mayonnaise, sour cream, lemon juice, hot pepper sauce and garlic powder; mix until yolks are smooth. Fold in lobster, parsley,and chopped tarragon. Add salt and pepper to taste. Cover and refrigerate mixture, if desired, up to 2 hours.
  3. Fill each egg white with a heaping spoonful of lobster mixture. Top each half with reserved pieces of lobster and sprig of tarragon; sprinkle with paprika. Serve immediately.

Bacon Truffle Deviled Eggs

Bacon Truffle Deviled Eggs

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 6 large eggs, hard boiled, peeled
  • 2 tbsp. mayonnaise
  • 1/2 tsp. truffle oil
  • Salt and white pepper, to taste
  • 3 strips Applewood smoked bacon, cooked crisp and chopped
  • 1 tbsp. chopped chives

Directions

  1. Cut peeled eggs lengthwise, scoop yolks into bowl.
  2. Add mayonnaise, truffle oil, salt and pepper to yolks, mix until smooth.
  3. To assemble: pipe egg yolk mixture into whites. Garnish with bacon pieces and chives.

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