Art of Cooking: Deviled Eggs Two Ways


Just in time for Easter, Food Network star Amy Pottinger, has two clever ways to elevate Deviled Eggs using prawns and spam.

In our new edition of the Art of Cooking,  the culinary mastermind and caterer behind a blog called “Caviar and Crayons”showed Tannya how to make Kailua Prawn Deviled Eggs and 
Spam and Candied Jalapeno Deviled Eggs. 

Here are Amy’s recipes:

Deviled Egg Recipes

Kailua Prawn Deviled Eggs:

1 dozen eggs, hard boiled
1 tsp salt
½ tsp smoked paprika
2 tsp garlic powder
½ cup crema or crème fraiche 
2 tbsp mascarpone
¼ cup finely chopped dill (extra for garnish if desired)
2 lemons, zested and juiced
1 lbs Kailua Prawns, boiled, divided

1. After the eggs are boiled, peel them and halve them, putting the yolks into a mixing bowl. 
2. Bring a pot to a low boil and add your prawns. Boil for 3-4 minutes, removing promptly and placing in an ice water bath rot prevent them from cooking further. Set aside. 
3. In the bowl that has the egg yolks, add your salt, paprika, garlic powder, crema, mascarpone, dill and lemon juice and zest. 
4. Stir well with a fork, until everything is combined and fluffy. 
5. Remove your prawns from the ice water bath. Peel and rinse them, discarding the heads, shell and tail. 
6. Take 6 of the prawns and chop them as finely as possible. Stir them into your egg mixture. 
7. You can either spoon your filling in, or put it into a piping bag and pie it into the eggs. 
8. Use the remaining prawns, by cutting them into halves of thirds and place them on top of your filled deviled eggs. 
9. Garnish with more dill or a sprinkling of smoked paprika if desired. 

Spam and Candied Jalapeno Deviled Eggs:

1 dozen eggs, hard boiled 
½- ¾ of a container of spam
6-8 jalapenos, thinly sliced
1 cup water
2 cups white sugar
½ cup mayonnaise
2 tbsp Dijon
1 tsp salt
1 tsp black pepper
½ tsp smoked paprika
1 tsp garlic powder
pinch of cayenne

1. Bring water to a low boil in a sauce pot. Add the sugar and stir well. Add your sliced jalapenos and boil for 8-10 minutes. Set aside. 
2. Take roughly ½ of the spam specified in the recipe. Dice it into very small cubes and cook it in a pan for 7-8 minutes, or until browned and crispy. Set aside. 
3. Take the remaining portion of the spam, and slice it into thin slabs, searing on both sides. Set it aside as well. 
4. Halve your hard boiled eggs, discarding the shell and putting the yolks into a mixing bowl.
5. Add the mayo, dijon, salt, pepper, paprika, garlic powder and cayenne and stir until smooth and fluffy. 
6. Mix in the cooked finely chopped spam. 
7. Spoon the egg/spam mixture into the egg whites.
8. Add a slice of seared spam (size is up to you) to the top of your filled egg. 
9. Using a fork, remove 3-4 candied jalapenos slices from the simple syrup mixture and place them on top of the spam. (You can store the rest in a lidded jar if you would like. The sugar will keep it preserved.)


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