Jeramie @ Home | Recipes from Chef Robison - Deviled Eggs

 
Chef Jeramie Robison at Home | Deviled Eggs

Chef Jeramie Robison at Home | Deviled Eggs

 
Jeramie Robison | Executive Chef - Shinsei Restaurant

Jeramie Robison | Executive Chef - Shinsei Restaurant

How I cook at home is very inspired by the dishes I grew up eating. Deviled eggs are great any time from an any time nosh,  appetizer to cocktail party-friendly fare with vintage southern flair. You'll love serving these. They'll disappear in an instant. Enjoy!

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Jeramie's Deviled Eggs

SERVINGS | 12
TOTAL TIME: 30 - 45 minutes
LEVEL: Easy

Ingredients

• 12 yard eggs
• 1/2 c Hellmans mayo
• 1 Tbsp dijon mustard
• 2 Tbsp pickle relish
• 1 tsp cayenne pepper
24 slices of pickled jalapeño
Salt to taste (roughly 1 tsp)

Preparation

Cover the eggs with cold water.
Place on the stove over high heat.
Once the water reaches a boil, turn off the heat and let stand for 3 minutes.

Remove and add ice to the water.
Once eggs are chilled remove from ice bath and peel.

Slice the egg in half.

Place the egg yolks in a bowl with all other ingredients.
Using a fork, mix the yolks really well. The yolks should get creamy with little to no lumps.

Place egg yolk mixture back into halved egg whites.

Top with a pickled jalapeño and a dust of cayenne pepper.



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