Deviled Eggs from Chef Sam Beasley of Roots Restaurant in Blowing Rock

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Deviled Eggs from Chef Sam Beasley of Roots Restaurant in Blowing Rock
Makes 24 deviled eggs
For the deviled eggs: 14 chicken eggs 4 Tbsp. mayonnaise 2 Tbsp. sweet pickle relish 1 tsp. Dijon mustard 1 dash hot sauce Salt and pepper to taste   For the topping: 4 grilled shrimp 1 avocado, halved, oiled, and grilled 1 thick slice cooked country ham (about 1 pound)   For the garnish: Paprika Microgreens
In a medium to large saucepan, cover the eggs with cold water and bring to a boil. Boil for 5 minutes. Remove from heat. Cover the pan and let sit for 10 minutes. Peel the eggs under cold running water.   Cut 12 of the eggs lengthwise. Set two aside. Remove the 12 eggs yolks and place in a large mixing bowl. Set the whites aside. In the mixing bowl, combine the 12 yolks, the two reserved, whole boiled eggs, mayonnaise, relish, mustard, hot sauce, and salt and pepper. Stir to evenly distribute the ingredients and then mash everything together with a fork. Spoon the yolk mixture into the 12 egg whites. To create the topping, halve the shrimp down their backs, cut the avocado into pinkie-sized strips, and cut the ham into small triangles, slightly smaller than the length of the egg. (You can also cut the avocado into eighths and fan.) At Roots Restaurant, Chef Beasley tops each deviled eggs with either shrimp, avocado, or ham and serves them in trios, but home cooks can experiment with different combinations. Sprinkle with paprika and microgreens as a garnish.