fried deviled egg appetizers in a creamy sauce

How To Make fried deviled egg appetizers in a creamy sauce

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  1

  THE DEVILED EGGS
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  2

  Gather your ingredients
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  3

  Hard-boil the eggs.
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  4

  Chef’s Note: Ah the mystery of hard-boiling an egg. I won’t go into that here. Let’s just say that if you talk to a dozen chefs they will give you a dozen different ways to achieve the perfect hard-boiled egg. Suffice to say that I experimented until I came up with a method that works every single time… for me.
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  Chef’s Tip: Since the white portion of the egg will be used in the presentation, be as careful as possible when removing the shell.
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  Slice the eggs in half, and separate the yolks from the whites.
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  Add the garlic and parsley and truffle oil into the bowl of a food processor, fitted with an S-blade.
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  Chef’s Note: The black truffle oil is optional (and rather expensive), but it does add a wonderful twist to an American tradition.
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  Give the mixture a few 1-second pulses until thoroughly combined.
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  Add the egg yolks, and some salt and pepper, to taste, and pulse to combine.
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  Finally, add a bit of cream, a little at a time until the mixture is creamy, but still holds together.
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  Chef’s Note: You want the mixture nice and thick, so watch how much cream you add. You can always add more, but you can’t add less.
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  Add the egg mixture to the egg whites.
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  Chef’s Tip: You don’t want to dome the egg mixture. You want it to be flat with the cut of the egg white.
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  Add the grapeseed oil to a sauté pan over medium to medium-high heat.
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  When the oil begins to shimmer, add the eggs, cut side down, and allow them to cook, undisturbed, until brown, about 3-5 minutes.
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  Remove from the sauté pan, and reserve.
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  THE SAUCE
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  Take the leftover egg yolk mixture (you will have some left), and place it into a food processor fitted with an S-blade, or you could use a blender.
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  Add the sauce ingredients, except the water, and puree until smooth.
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  Add the water a little bit at a time until you have a nice consistency.
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  Chef’s Note: It should be thick, but it should flow like nice gravy.
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  Add some of the sauce to a presentation dish.
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  Chef’s Note: Add just enough sauce to compliment the one egg, don’t over do it.
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  Top with one of the eggs.
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  Add a bit of chopped parsley.
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  Serve warm, or cool. Enjoy.
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  Keep the faith and keep cooking.
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