Executive chef Greg Lombardi of Del Frisco’s Grille New York elevates the standard Deviled Eggs dish by adding a few creative twists. Think crunchy bread, butter pickles and tangy yellow mustard for a modern American comfort dish that is as easy to make as it is delicious.
The Grille Deviled Eggs Recipes
Yields 4 servings
6 Eggs, Jumbo, Whole
4 Cups Water, Cold
2oz Bread & Butter Pickle Chips
½ tsp Mustard, Yellow
1 tbsp Mayonnaise, Dukes
1 pinch Salt, Kosher
Place the eggs in a small saucepot and cover with the cold water.
Bring the water to a boil then cook the eggs for 12 minutes.
Once time has elapsed place the pot with the eggs in the sink and run cold water over the eggs till cool.
Once the eggs are cool cover with ice and let eggs chill.
To remove the shells, tap the egg on a counter or tabletop while turning the egg to shatter the shell.
Peel the shell off the cooked egg and place in cold water to rinse off any shell and clean egg completely.
Carefully handle the eggs and half them lengthwise. Reserve the cooked yolks and two of the cooked egg whites in a small bowl.
Chop the pickles finely and add to the reserved egg yolks and white. Add the remaining ingredients.
With a fine wire whip blend the ingredients together to form the filling for the eggs.
Once filling is made refrigerate and chill till cold and set.
Once cool, fill the egg whites with the filling mixture using a small truffle or ice cream scoop.
Place the stuffed egg whites on a platter of your choice or you can reserve an egg carton as a display.
Garnish the eggs with a simple vinaigrette or fresh chopped chives. Enjoy!