Food My Muse

Deviled Egg
1 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.
12 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.
2 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.
15 You can always serve this in small ramekins or stemmed glasses if you want an easier option.
3 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. 
4 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.
14 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.
6 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
13 The ingredients amounts will change based on which topping options you choose.
8 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.
9 The Leek and Flower Flight: Arrange chopped chives and a nest of crispy leeks. Add an edible flower.
10 The Caviar and Flower Flight: Top the yolk with a layer of caviar and chopped chives. Add an edible flower.
11 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.