Photo via Bravo TV
“This one is certainly my go-to whenever I’m entertaining or have company over, goes fabulously with cocktails.”
Crispy Deviled Eggs with Cracklin’ Collard Greens
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour and 10 minutes
Serving Size: 4
- 8 eggs from cardboard, not styrofoam, carton (keep your carton)
- 1 tsp baking soda
- 3 tsp salt, divided
- 2 tbsp flour
- 1 cup (100 g) seasoned Italian breadcrumbs
- 6 tbsp mayo (90 ml)
- 1 tsp mustard
- 1 tsp sugar
- 4 cups (960 ml) vegetable or canola oil, for frying
- 1 collard green leaf, de-stemmed and cut into 1-inch pieces
- Place 6 of the eggs in a pot, with enough cold water to cover completely. Add the baking soda and 1 tsp of the salt. Cover, and bring to a boil over high heat, then reduce to medium-high and cook for 8 minutes.
- Remove the eggs from the pot and shock in ice water. Peel the eggs immediately, and cut them in half, horizontally.
- Carefully remove the yolks and place in bowl. Add the mayo, mustard, sugar and remaining 2 tsp of salt, and whisk together until totally smooth and free of lumps. Place in a pastry bag and refrigerate for 1 hour.
- Rinse the empty whites in cold water, making sure they are free of debris.
- In a bowl, whisk together the remaining 2 eggs and flour. In another bowl, add the breadcrumbs.
- Dip the cooked egg whites in the raw mixture and then the breadcrumb mixture, making sure they’re completely and evenly coated, inside and out. Place cut side down on a plate.
- In a small saucepot, add the oil and heat to 350°F (175°C). Gently place the breaded egg whites in the oil, and deep-fry until golden brown all around, about 3 minutes total.
- Arrange the egg whites, cup-side up, in the egg cartons.
- Making sure the oil is still at 350°F (175°C), add the collard green pieces. The oil will likely splatter, so you may want to use a splatter guard or lid. As soon as the leaves get crispy (it literally takes about 5 seconds), remove with a slotted metal spoon. Drain on paper towels and season with salt.
- To serve, using the piping bag, evenly divide the filling mixture between the fried shells. Garnish each with a fried collard chip.
Photo courtesy of Chris Scott
Chef Chris Scott is the executive chef and co-owner of Butterfunk Biscuit Company in New York, New York. The restaurant will open in Harlem in 2021. Chef Chris Scott is also a chef/teacher at the Institute of Culinary Education. Follow his Instagram to learn more.