Appetizers
Spicy Deviled Eggs with Creole Crisp, Holy Trinity Mustard and Smoked Pork Belly
Ingredients
- 2 ea. Eggs
- 1/2 c Grated Parmesan
- 1 tsp. Cajun Seasoning
- 1 T Monarch® Organic Yellow Mustard, divided
- 1 tsp. Lemon, Juiced
- 1/2 oz. Chef's Line® All Natural* Hickory Smoked Diced Pork Belly
- 1 T Celery, brunoise
- 1 T Green Onion, thinly sliced
- 1 T Green Bell Peppers, brunoise
- 1 T Monarch Roosted Garlic Aioli, divided
PREPARATION
- Boil eggs 8 minuntes. Drop in ice bath. Peel and split. Separate yolk and add to mixing bowl.
- Sautée celery and bell pepper until soft. Chill.
- Add to half of mustard and garlic aioli. Add green onion, set aside.
- Mix egg yolk with remaining mustard and garlic aioli. Add lemon juice and season with salt and pepper. Add mixture to piping bag and pipe back into eggs
For the Creole Crisp
- On sheet pan lined with parchment or silpat, make half dollar-size piles of grated Parmesan and dust with creole seasoning.
- Bake in 285° oven until golden-brown. Remove and let cool. Will crisp as they cool
Finish:
Garnish the filled eggs with small amount of trinity blend, a small dollop of mustard, a piece of fried pork belly and standing Parmesan creole crisp for presentation.
Recipe by Chef Eric Bogardus, Food Fanatics® Chef, Boston, MA
Serves 1
*No artificial ingredients. Minimally processed.