Deviled Eggs en Coquille D’oeuf
Serves 12
45 mins prep
20 mins cook
30 mins Cooling Time
95 mins total
This recipe for Deviled Eggs en Coquille transforms the traditional cold appetizer into a work of art. An herbed white base topped with a velvety whipped miso-butter yolk served in an egg shell with a flight of 4 options as toppings.
Egg White Filling
Whipped Yolk Filling
Option 1: The Radish Flight
Option 2: The Leek and Flower Flight
Option 3: The Caviar and Flower Flight
Option 4: The Rabbit Ear Prosciutto Flight
Deviled Egg
Boil the Eggs: Bring a pot of water to a rolling boil. Add eggs and boil for 11 minutes. Transfer immediately to an ice water bath until completely cooled.
large eggs
It is smart to buy extra eggs for this dish. The weighted drop of the clack tool is highly precise, but eggshells have natural structural flaws and occasional uneven breaks will happen.
Prep the Shells: Use your egg top to remove the top of the egg very carefully. Use a small spoon to gently scoop the entire egg out of the shell and set aside. Carefully remove the inner membrane from the empty shells.
You can always serve this in small ramekins or stemmed glasses if you want an easier option.
Make the White Filling: Separate the cooked yolks from the whites. Chop the whites as finely as possible. Transfer to a bowl and add the Japanese mayo, Frank's RedHot, dijon mustard, agave syrup, smoked paprika, white pepper, onion powder, rice vinegar, chopped pepperoncini and brine, tarragon, scallions, chili crisp. Mix thoroughly and add salt to taste.
tbsp Japanese mayo
dashes Frank's RedHot sauce
tsp dijon mustard
tsp agave syrup
tsp smoked paprika
tsp white pepper
tsp onion powder
tsp rice vinegar
1,2 pepperoncini
tsp pepperoncini brine
tsp fresh tarragon
scallions
tbsp chili crisp
kosher salt
Make the Whipped Yolk Filling: Add the cooked yolks to a blender with the white miso, cream cheese, butter, Japanese mayo, sugar and rice vinegar. Blend until creamy and smooth. Add water 1 tbsp at a time if needed to reach a pipeable consistency. Adjust salt to taste and spoon into a piping bag.
yolks from earlier
tsp white miso paste
oz cream cheese
tbsp unsalted butter
tbsp Japanese mayo
tsp cane sugar
tsp rice vinegar
tbsp water
kosher salt
Cool: Cover and place the white filling and the whipped yolks in the fridge for at least 30 minutes and up to 1 day before assembling.
Assemble: Place dry shells into egg cups. Fill each shell two-thirds full with the seasoned egg white mixture. Pipe the whipped yolk on top.
The 4 Flight Toppings Options
The ingredients amounts will change based on which topping options you choose.
The Radish Flight: Arrange thin mini radish slices in a circle around the yolk mound and top with a whole mini radish, green top included.
mini radishes
full mini radish
The Leek and Flower Flight: Arrange chopped chives and a nest of crispy leeks. Add an edible flower.
chives
leeks
edible flower
The Caviar and Flower Flight: Top the yolk with a layer of caviar and chopped chives. Add an edible flower.
chives
caviar
edible flower
The Rabbit Ear Prosciutto Flight:
• Preheat oven to 350°F (177°C). Cut prosciutto into thin strips. Layer and fold the strips into pointed rabbit ear shapes. Place onto a parchment-lined tray and bake until crispy, about 15-20 minutes. See the Prosciutto Bunny Ear Section for pictures and details
• Top with chives and carefully add the crispy prosciutto ears into the filling.
chives
prosciutto
