Deviled Ember Eggs
- 5 large eggs
- Embers, as needed
- Cornmeal, as needed
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon horseradish
- ½ teaspoon smoked paprika, plus extra for garnishing
- Kosher salt to taste
- 1 teaspoon parsley, minced
- ½ cup bread and butter pickles, small dice
- Crispy chicken skin, recipe follows
Combine enough equal part embers and cornmeal to fully cover eggs in a small hotel pan. Bake in preheated 200 F oven overnight or 8 hours. Cool, peel and halve widthwise. Scoop out yolks; set aside.
Slice a sliver of egg white from the bottom of each egg so it remains stationary.
Combine mayonnaise, lemon juice, horseradish, paprika and salt to taste. Whisk in yolks and pipe mixture into
each shell. Garnish with paprika, pickles and chicken skin. Makes 2 servings.
To make crispy chicken skin, lay chicken skins onto a parchment-lined sheet tray. Top with another piece of parchment over the top and another sheet tray on top, to flatten out the skins. Bake in preheated 250 F oven until fat is rendered and skin appears cooked. Fry in shallow oil over medium heat until crispy. Break into shards.
Recipe by Chef Chris Coleman
Stoke, Charlotte, North Carolina