SuperFarm SuperTruck Deviled Eggs Recipe
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!
Enjoy this submission from SuperFarm Supertruck!
- 6 eggs
- 1/8 cup spicy brown mustard
- 1/8 cup Mayonaisse
- 1/4 cup crushed Poore Brothers Sweet Maui potato chips
- 1 packet Green Goddess Powerkraut
- pickled mustard seeds
- 1 Schreiners Fine Sausages raw bratwurst
- 1 pint Cartel Brewery Desert Pale Ale plus another to enjoy while making your eggs
- sesame seeds
- 1 large onion
- 3 garlic cloves
- kosher salt and pepper to taste
- Places bratwurst in container with beer, onion and garlic and set in fridge to marinate for 3 hours.
- Hard boil eggs, shell, half and place yolks in a separate bowl.
- Add spicy brown mustard, mayo, potato chip crumbs and a pinch of salt and pepper to yolks and mix well until yolk is smooth.
- Put sesame seeds on a sheet pan and bake at 350 degrees until toasted. Let cool.
- Place bratwurst container contents into a pot and turn on medium and simmer until cooked through.
- Take egg white and dip hole side down onto sesame seeds so they stick.
- Slice bratwurst in rounds and place 1 round into egg white.
- Pipe or spoon egg yolk on top of sausage.
- Top with sauerkraut and pickled mustard seed.
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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