Deviled eggs are a classic recipe and perfect for many things including holiday and family gatherings.
My best deviled eggs recipe is a combination of classic deviled egg goodness and with a Smokey twist!
©2020 Chef Chris Aquilino
Deviled Eggs with Smokey Cauliflower
6 large eggs 4 tbsp mayonnaise 1 tsp Dijon mustard 1 tsp rice wine vinegar salt and pepper, to taste 1/2 Cup cauliflower florets, roasted and chopped 1 tsp smoked paprika 1 tsp lime juice 1 tsp cilantro, chopped for garnish 1/4 tsp smoked sea salt (kosher will work too)
1. Gently place the eggs into an appropriate sized pot. Fill with water and then, bring to a boil. Once boiling, turn down the heat slightly and cook for 8 minutes. 2. While the eggs are boiling prepare an ice water bath and set aside. 3. Remove the eggs from the water and place in the ice water bath. 4.Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk and add to a small bowl. 5. Arrange the egg white halves on a platter or plate and set aside. 6. Mix the yolks with the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together. 7. Use a spoon or piping bag to add the deviled egg mixture back into each egg white. Set aside.
For the Smokey Cauliflower
1. Cut the cauliflower head into small, bite sized pieces. Be sure to use the stem as well! Waste not, want not! 2. Toss with some oil and roast until fork tender- 5-7 minutes. Remove from the oven and allow to cool. 9. Evenly distribute the Smokey cauliflower among the deviled eggs. and lime juice. 9. Evenly distribute the smokey cauliflower among the deviled eggs. 10. Garnish with the cilantro and smoked sea salt.