Chef’s Corner

Chef Chris Scott

Chef Chris Scott

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

Course: Dinner
Cuisine: American
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


  1. 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.
  2. Remove the eggs from the pot and shock in ice water. Peel the eggs immediately, and cut them in half, horizontally.
  3. 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.
  4. Rinse the empty whites in cold water, making sure they are free of debris.
  5. In a bowl, whisk together the remaining 2 eggs and flour. In another bowl, add the breadcrumbs.
  6. 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.
  7. 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.
  8. Arrange the egg whites, cup-side up, in the egg cartons.
  9. 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.
  10. 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.