Culinary Dropout’s Red Bird Deviled Eggs
This week Hickman’s Eggs held a Perfect Game Day Snack competition in which local chefs, restaurants and home cooks were able to submit their recipes for consideration. The prize? Aside from bragging rights, they would receive $1,000 to donate to their favorite local charity. Judging took place on January 28th and while we are still awaiting the announcement of the results we wanted to share with you some of the recipe submissions.
Make sure to take note and add them to your game day must haves!
Check out these Red Bird Deviled Eggs from Culinary Dropout and enjoy!
- 18 Boiled Eggs
- 4 tsp. Bacon Fat melted
- 1 tsp. Truffle Oil white
- 10 Tbsp. Sour Cream
- 6 Tbsp. Mayonaisse
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Yellow Mustard
- 1 tsp. kosher salt
- 15 turns of Peppermill
- 32 1/2" Pieces of Crispy Prosciutto
- 1/4 cup Chives finely sliced
- Cut eggs in half, lengthwise.
- Remove the yolk and place the whites in a container.
- Add the yolks and the next 8 ingredients in a food processor and blend until smooth, making sure to scrape the sides of the bowl a few times throughout the blending process.
- Place the egg mixture into a plastic piping bag and keep cool.
- Fry the whole slices of prosciutto until golden brown and crispy at 350 degrees and then place on a paper towel to drain off any excess oil. Break into 1/2' pieces ad reserve for garnishing.
- On a plate, put a dab of the egg mixture down, then place the egg white atop it. This will keep the egg white from sliding around on the plate. Then pipe each egg with the force full and high.
- Garnish with a piece of prosciutto and some chives before serving. The prosciutto should be placed on the egg in such a way as to resemble a red wing.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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