TT MIA | Eggs Went Down to Georgia

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Recipe adapted from Nate Martin, Georgia's Union, Miami

Eggs Went Down To Georgia
5 from 26 ratings
A smoky take on deviled eggs from now-shuttered Miami restaurant, Georgia's Union.
Servings
16
deviled eggs
Ingredients
  • Ice
  • 8 large eggs
  • 1 small boneless, skinless chicken breast or smoked chicken breast (about 4 ounces)
  • 2 teaspoons extra-virgin olive oil (if grilling the chicken)
  • 1 tablespoon store-bought or homemade mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 dashes Tabasco
  • 2 tablespoons finely chopped dill pickles
  • 2 scallions, finely chopped
  • Sea salt
  • Sprouts (preferably baby radish sprouts)
Directions
  1. Fill a bowl with ice and water and set aside. In a medium saucepan, add the eggs. Cover with cold water and set over medium-high heat. Bring the water to a boil, then turn off the heat and set aside for 10 minutes. Remove the eggs from the pan and place in the ice bath to cool. Remove the eggs from the ice bath, crack, peel and slice in half lengthwise. Separate the whites and yolks and set aside.
  2. If grilling the chicken, heat a grill pan over medium heat. Coat both sides of the chicken with the oil and add the chicken breast. Cook for 5 minutes on one side, until grill marks form, then flip and cook on the other side until the chicken is cooked through, 3 to 4 minutes more. Set aside to rest for 5 minutes, then shred with a fork. If using already cooked smoked chicken, shred with a fork and set aside.
  3. In a large bowl, add 4 of the egg yolks (use the rest another time) and mash them using the back of a fork. Add the chicken, mayonnaise, mustard, Tabasco, pickles and scallions. Mix until combined and season with salt. Spoon the mixture into the reserved egg whites, top with radish sprouts and serve.
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