Purple deviled eggs — from Lazy Susan Tapas Bar

I love deviled eggs and these are some of the most delicious and certainly the most Instagram about deviled eggs ever this recipe comes courtesy of chef Brian Fitzgerald at lazy susan it's an amazing mid-century modern themed tapas bar here in beautiful Macon Georgia and no no artificial food coloring is involved in this dish it's a new twist on a southern classic usually it's like an Easter special or something they using beet pickled beets and while Brian's menu calls this dish the beat goes on it actually is not made with beets which is good for me because beets unfortunately turn my stomach any deviled egg starts with some perfectly hard-boiled eggs brian brings a big pot of water to a boil with some salt and vinegar in it vinegar kind of helps break down the shell a little bit all the eggs straight into the boiling water preferably all at the same time as much as possible to get an even cook on all the eggs and after precisely 14 minutes of cooking he pulls them straight out into ice water once they're cool you can peel them have them scoop out the yolks and save those for later I always like to rinse off any residual yolk that's left in there little help with the evenness of the dye in the end and speaking of the dye here it is a whole head of purple cabbage chop it throw it in some salted boiling water for five minutes then drain ryan is reserving the cooking water or you don't have to do that but you'll see why he does it drain cabbage goes into an ice water bath if he didn't shock it like this it would lose some of its brightness as a color most of that ice should melt after a few minutes if there's any ice left in there after you drain again pull it out you're gonna puree this and the ice would water it down so this is our industrial grade food processor called Robo coupe if you don't have one of these at home you can always use their a ninja or any type of blender that you have available in goes a quarter cup of white sugar a tablespoon of salt and a third of a cup of apple cider vinegar and let her rip the resulting puree needs to be thick but liquid enough that it can fully and evenly coat the egg whites every cabbage will be different if it looks like it needs liquid you can throw in some water ideally that reserved cooking liquid the main reason Brian reserves that liquid though is because he'll actually reuse this puree to dye several batches of for the restaurant and we reserved some of the blanching liquid to kind of bring the color back out after the first or second time using it yeah you're probably not going to do that at home which is why you probably don't need to bother reserving the cooking water now you can see that he's just layering the eggs in the puree face up in the same so when we layer more on top of it they can fall in and fill in all the cracks and just let that sit in the fridge overnight there's one other pickling step to be done the night before we eat so what we have here is a brown sugar apple cider vinegar and dried mustard seeds pickled mustard seeds are my new favorite thing in life he's throwing a cup of those seeds into enough cold water to cover and then he'll just bring them to a boil now these are gonna triple in size as they hydrate yeah this is probably gonna make more than you need for a couple dozen eggs but but these aren't sandwiches while they're coming to a boil mix together 3/4 of a cup of apple cider vinegar 1/4 cup of brown sugar and a quarter cup of warm water to help the sugar dissolve no salt mustard seeds are pretty salty enough as it is and when they boil you can drain them off notice how brian is using a spatula to kind of nudge out any remaining water and then in the pickling liquid it goes mustard seeds have always been a classic flavoring when pickling other things but here in the American South they had an epiphany I think that end up getting to the bottom of a jar of pickles having the mustard seeds and tasting them and you know oh wow that's a condiment in and of itself if you're skeptical just wait until they sit in the fridge overnight meanwhile I can show you one of the funniest things I have seen in some time lazy susan here is a brand new restaurant and so a few days ago the Macon Bibb County Commission had to discuss the matter of their liquor license that's the mayor of Macon Robert Richert there the next is a lazy susan tapas bar can I get a motion and yester as I understand it a topless bar ta pas tapas is a small plate so it's kind of like appetizers and things like that but this is not a topless bar it's a top off ball I think we were hearing it is topless I'm trying to do the best I can sir it's a it's a top off a small plate bar can I get a can I get a motion in a second on those two license applications I hope that brightened your day as it did mine thanks to my dear friend reporter Liz Fabian who flagged that Golden Nugget for me okay it's the next day and check out these beautiful pickled mustard seeds they call it poor man's caviar I am NOT poor and I would take these over real caviar any day there's one other condiment to prep and it's very optional Brian calls it prosciutto salt he's got like a dozen thin slices of prosciutto there on a rack stuck it in the oven at 250 degrees for about two hours that's just like 120 see more of a dehydration step than a cooking step after it's dried and cooled he puts it into a spice grinder or a coffee grinder type thing and blitzes it into a powder I'm gonna lay it out on some paper towels just to dry out any residual oils or moisture left in there now if you wanted to keep this meat list you could easily replace this with the more traditional paprika or Brian recommends grinding some pink peppercorns now we can exhume the eggs wash them off and there you go devotees will know why this dish caught my attention but does that egg now taste like cabbage the pickling of the cabbage pecan comes through an egg a little bit gives a little bit firmer of a texture but no I wouldn't say it tastes like cabbage much at all now for the filling we've got the reserved egg yolks and Duke's mayonnaise cuz we are in the south indeed it must be done now people normally just mash up the egg yolks however but Brian I hear is passing them through a sieve this just makes sure that he gets a really even consistency at the end no big lumps of yolk so for right now I'm using just enough Dukes man it's kind of wet it a little bit to start and I can add more as I go similar quantity of creole mustard goes in you could use any mustard salt and pepper and as he stirs this up I don't know about you but my instincts are saying that's too dry no it's not it is perfect you don't want it to be runny because even if it's a little bit hot out or if it just sets for a little while the moisture is kind of absorb more and then I'll flatten now it won't retain its appearance flavor-wise this is the kind of thing you can just taste and then add more salt or whatever else it needs until you like it remember it needs to be strong enough to flavor both itself and the white underneath it time to assemble you can see is putting in the filling with a piping bag you could obviously just spoon it in you can see what he means though about it needing to be firm to hold its shape and not just spill out here comes those exquisite pickled mustard seeds a hearty spoonful on each egg a dusting of that powdered prosciutto on top of each one again paprika or pink pepper would be awesome instead you're going to garnish it with red vein sorrel just about any leaf could work for pretty here but boy those are real pretty Brian plates that on some salad greens mostly for friction makes them less likely to slide off the plate in transit to the customer and that is just outrageous the egg is creamy and sweet the mustard seeds pop between your teeth just like caviar they burst that is a great classic elevated to something really fine and fun hey real quick as I record this lazy susan is like nearly every other restaurant in the whole world in that it is ramping down due to the Cova dean pandemic this is a nightmare for any restaurant but especially for these poor folks who just got started i implore you to do whatever you can to support your local restaurants in this time if they're offering take-out food take it the experts are saying takeout food poses a minimal risk compared to anything else you're probably eating right now there's some articles about that in the description and when the experts give us the all-clear please go back to your local restaurants if you're in my part of the world please go to lazy susan look at these lacto fermented pickles brian has going these are for the summer come eat them when it's safe in the meantime give these eggs a shot at home I'm gonna

Channel: Adam Ragusea

Views: 511,753

Rating: 4.9568009 out of 5

Keywords: deviled eggs, hard boiled eggs, devilled eggs recipe, appetizer recipes, holiday appetizers, how to make deviled eggs, deviled eggs recipe, deviled egg, easter recipes, deviled eggs southern style, hard boiled eggs peeling, christmas devilled eggs recipe, how to make deviled eggs filling, how to make deviled eggs southern style, how to make deviled eggs with mustard, pickled mustard seed, pickled mustard seeds recipe, no food coloring, lazy susan, tapas, tapas bar

Id: LqjEF62QTR8

Length: 8min 21sec (501 seconds)

Published: Thu Mar 26 2020

Reddit Comments

[u/XP_Studios]

I don't even like deviled eggs but I must watch

[u/The-Bigger-Fish]

Prosciutto... Salt.....

What a beautiful combination of words.