Devilled eggs, redefined by DJ BBQ. Elevated with crispy golden chicken skin cooked with “Season All” seasoning for that deep, craveable umami punch. A bold, textural small plate built for modern menus and serious flavour impact. Click here to discover the range of recipes DJ BBQ (@djbbq AKA Christian Stevenson) has created using Schwartz’s Season All Seasoning.
Ingredients
Procedure
- Bring a large pan of water to the boil, and carefully lower the eggs into it. Turn down to a slow simmer for 10 minutes.
- When the eggs are done, place immediately into a bowl of ice water for 15 minutes. This will stop them cooking and make them easier to peel.
- While the eggs are bathing, stretch the chicken skin out onto a tray and liberally douse with Schwartz Season All. Place in the oven at 200°c for 7 minutes.
- Peel the eggs and halve them lengthways keeping the yolks whole. I find rolling my knife along them is the easiest way to do this.
- Remove the yolks and place in a bowl, arrange the whites on a plate
- Add the egg yolks, mayonnaise, French’s, Frank’s, ½ tsp Schwartz Season All Seasoning, paprika and olive oil to a bowl and mash and mix thoroughly. I like to keep a little texture in mine, but if you prefer them super smooth, here is where you could use a hand blender.
- If this mix is a bit thick, a little more olive oil or water can be added here to loosen it up enough to pipe
- Pipe the mixture into the egg halves.
- Crumble the chicken skin and sprinkle over the eggs, along with the chives
CHEF’s TIP
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If you don’t have a piping bag, a sandwich bag with a corner cut off works almost as well!
- Recipe type: Find Your Flavour
