Deviled eggs may be the quintessential hors d’oeuvres — they require minimal ingredients, next to no effort and are by and large a crowd-pleaser.
And because eggs can act as a blank slate, there are myriad ways to take the humble deviled egg to the next level — and former ICE Chef Joshua Resnick did just that on Epicurious' 4 Levels of Deviled Eggs episode.
“At one of my first jobs post-culinary school, the chef did a play on a deviled egg using fried pig head terrine that was topped with a slice of hard-boiled egg white and a deviled egg farce,” he recounted. “That was a game-changer and something I think back on all the time.”
Chef Joshua loves wordplay (and is a master of puns), so for his epic take, he started with spice.
“To me, having something called a deviled egg and not having it be spicy would be a disservice,” he said. “It's really easy to get carried away with spice as a note, so I wanted to get levels of heat without it being overpowering. That's why it's not just a deviled egg smothered in hot sauce. The cayenne egg yolk, serrano pepper chips and spices in the farce all work together and balance out to produce a bite that has a kick but allows you to come back for more.”
Curing egg yolks is a great way to elevate dishes at home and an easy process, according to Chef Joshua.
“The trick is to not rush the process,” he said. “If the yolks aren't given the proper length of time to cure, they're going to be jammy in the middle instead, meaning they won't grate properly. Let them rest and you'll reap the rewards later.”
Heard, Chef. Watch the full video below to give yourself that extra boost of confidence when making them at home.
Ingredients
Spicy-Cured Egg Yolks:
- 500 grams kosher salt
- 300 grams sugar
- 50 grams cayenne pepper
- 6 egg yolks
Steamed Eggs:
- 6 eggs
Aioli:
- 2 egg yolks
- 2 cloves garlic, finely grated or microplaned
- 10 grams lemon juice
- 5 grams Dijon mustard
- 160 grams Canola oil
- Salt, to taste
Harissa Egg Farce:
- Yolks of 6 hard-boiled eggs
- 1 gram cayenne pepper
- 2 grams smoked paprika
- 3 grams salt
- 5 grams harissa paste
- 4 grams spicy brown mustard
- 60 grams aioli
Crispy Serrano Pepper Chips:
- 2 serrano peppers, thinly sliced
- All-purpose flour, as needed
- 2 cups canola oil
- Salt, as needed
Assembly:
- Hard-boiled egg whites
- Deviled egg farce
- Spicy cured egg yolks
- Crispy serrano pepper chips
- Chives, cut into 2" batons
Directions
Spicy-Cured Egg Yolks:
- Combine salt, sugar and cayenne until evenly combined. Place roughly 1/2 of mixture into a 9"x13" baking dish (or half hotel pan) and spread evenly.
- Make 6 wells for egg yolks and carefully place one yolk in each well. Leave space between yolks.
- Sprinkle rest of cure evenly over yolks. Wrap and refrigerate for 5-7 days.
- Carefully remove egg yolks from cure. Lightly brush off cure before gently rinsing yolks under cold water. Pat dry with paper towel.
- Preheat a conventional oven to 150°F. Place a roasting rack on a half-sheet tray and spray with non-stick spray. Place egg yolks on rack and bake for 30-60 minutes. The yolks should feel firm but have some give to them. Cool completely before storing in an airtight container.
Steamed Eggs:
- Set up a steamer basket with 1" of water. Bring to a rolling boil.
- Place eggs in steamer basket, cover and steam for 12 minutes.
- Shock immediately in ice water.
- Peel eggs and then cut in half. Remove egg yolk from white and reserve for harissa egg farce.
Aioli:
- In a bowl, whisk together yolks, garlic, lemon juice and Dijon mustard. While whisking, stream in oil until mixture is emulsified. Season with salt to taste.
Harissa Egg Farce:
- Combine all ingredients in a food processor and process until smooth. If mixture starts to get too warm, add a small ice cube or a few drops of cold water.
- Place mixture into a piping bag fitted with a star tip.
Crispy Serrano Pepper Chips:
- Place peppers in a bowl with enough flour to cover. Toss thoroughly to coat peppers.
- Heat canola oil in a pot until it reaches 325°F.
- Transfer dusted pepper slices into a fine mesh strainer and shake off excess flour into original bowl before transferring to frying oil. Fry until crispy and lightly golden brown.
- Put cooked slices into a paper towel-lined bowl to remove excess oil and season with salt. Allow to cool.
Assembly:
- Fill hard-boiled egg whites with harissa filling so it rises above cut line. If necessary, trim off a thin sliver of white from bottom to ensure the egg doesn’t roll over.
- Using a microplane zester, zest spicy cured egg yolks over eggs. Garnish with a couple of crispy serrano pepper chips and chive batons.
