I am so freaking excited to share this post with you. Like, unnaturally excited.
If you've ever eaten at Park Tavern, you are sharing my excitement right now.
After my first trip to PT (the first of many during my time in SF), I wrote about my experience on the blog and declared these the best deviled eggs I'd ever had. This was not a lie and is still true to this day.
My friend Kim shared my love for these little devils and took it upon herself to recreate them based on some of the flavors she picked up on during one of her several trips to PT.
Similar to how I came up with my copycat Marlowe/Park Tavern brussels sprout chips, Kim totally nailed it. I had originally planned to just make her recipe, and then on a whim... I simply asked the restaurant if I could have the actual recipe. Much to my joy and surprise, they said yes! I'll still include notes with Kim's version in case you want to try them both out.
For the PT version, you will need some pickled shallots, both for the filling and for the salsa verde that goes on top of the finished eggs. These are super easy. You basically take 2 medium shallots, chop them up super fine and squeeze four lemons over the top. Let sit for at least an hour and up to 24. (Kim's version: use 1 tablespoon capers in liquid + 1 squeeze yellow mustard per 6 eggs). Also, don't hate yourself if the photo comes out somewhat not in focus.
You will also need some pickled jalapenos. Lucky for me (and for you), I already had some from when I made them a few weeks ago on the blog. Only difference is, PT's version aren't candied... but I actually enjoyed the hint of sweetness. Make them either way... I'll include PT's instructions in the recipe below, but feel free to go for the candied ones. (And refer to that particular post for how to make them).
I was delighted to see they recommend cooking the bacon in the oven, since this is my preferred method as well. BUT... I learned a new little trick. Lay bacon on a pan lined with parchment paper. Put another pan of the same size ON TOP of the bacon to keep the slices from shrinking. It also helps make the pieces extra crispy. I loved this method! Totally using it from now on.
The bacon can be stored in an airtight container at room temperature for up to 24 hours. (Handy if you want to prep the day before).
Now for the eggs. My nemesis. I have tried every trick in the book, and I still struggle to get perfectly peeled eggs. I think the main problem is I generally buy super fresh eggs, and this makes the peeling process infinitely more difficult. So please, please, please do yourself a favor and start with older eggs. After that...
1.) Place eggs in a large pan, and fill with water so that there is about an inch of water above the eggs. Add a teaspoon of baking soda to the water. Supposedly this helps with the peeling later. You may also want to consider using an egg timer. Boil until hard, about 12-14 minutes. (Again, egg timer works wonders here).
2.) Immediately place eggs in an ice bath until cooled completely. Store in refrigerator until ready to peel.
3.) When you have adequately psyched yourself up for this difficult task... do it under cold, running water. This also is supposed to help.
4.) Before cutting the eggs in half, shave a small piece off the bottom so that they will sit upright. (Yes, that is a hunk of cheese on my cutting board. Because, when you are performing the stressful act of peeling eggs, you need cheese).
Cut the egg in half across the middle. Remove and place the yolks in a bowl and the whites on a tray. If you have any eggs that don't peel well or break, you can place them in with the yolks in their entirety. From Chef Jennifer Puccio: "We don't waste eggs here and neither should you." Love that!
Hopefully you have 24 perfect white cups and a bowl of yolks. Me, on the other hand... well, I had a lot of whites in my bowl and in my belly. Smash the yolks until sand-like.
Park Tavern cold smokes the egg yolks and whites for 20 minutes to achieve that unique taste. I don't own a smoker, so I had already planned to fake this with some liquid smoke. Chef actually recommended this as a fix, so I was glad to know I was right on with that one. Be very careful with how much you add. It's strong! You likely only need a drop... maybe two. (Remember, you can always add more, but you can't take away).
Mix in about 2/3 cup mayonnaise...more if the mixture seems too dry. I love Lemonaise, so that's what I used... though a plain mayo would probably be best here. (Or, homemade aioli!) Next, add approximately 2 tablespoons of the pickled shallots into the mix, a pinch of cayenne powder and about a 1/2 tsp of tabasco sauce. Season to taste with salt (don't be stingy with it either!)
A note here... Kim's version actually uses powdered jalapeno in place of the cayenne/tabasco that PT uses. I loved this idea to create a little heat and play off the smoky flavors and the jalapeno garnish, so I used that. But it can be hard to find... so by all means use cayenne if you can't find any.
Transfer mixture into piping or freezer bags and keep in fridge. You can store for up to three days, which is great if you are planning to make these for a party and want to prep the day before. Pipe into the egg halves.
Top each egg with a pickled jalapeno and a piece of crispy bacon. Just prior to serving top all the eggs with a bit of the salsa verde and some of the sliced chives finish with fleur de sel if desired. (A note on the salsa verde... you use the pickled shallots and some parsley. I totally forgot to buy parsley, so I just topped mine with the pickled shallots and chives. So pretend there is parsley there too).
Park Tavern Deviled Eggs
Prep Time: 2 hours
Cook Time: 30 minutes
Keywords: appetizer gluten-free low-carb deviled egg egg bacon jalapeno
Ingredients (24 deviled eggs)
- 3 jalapeno peppers
- 1 cup champagne vinegar
- 1 cup white granulated sugar
- 1 teaspoon kosher salt
- 2 medium shallots
- 4 lemons
- 1/2 pound bacon, center cut thin
- 1 dozen large cage free organic eggs
- 2/3 cup mayonnaise
- 2 tablespoons pickled shallots
- pinch of cayenne pepper powder (or jalapeno powder)
- 1/2 teaspoon tabasco sauce
- 1-2 drops of liquid smoke
- kosher salt, to taste
- chives, sliced thin (for garnish)
- 1 bunch italian parsley
- 1 tablespoon pickled shallots
- 3/4 cup Extra Virgin Olive Oil
- 1 teaspoon salt
InstructionsFor the pickled Jalapenos:
- Slice jalapenos into thin rings about an 8th of an inch thick. Rinse seeds out of the jalapenos under cold water. (Do not use warm or hot). Reserve in cold water until later.
- In a sauce pot combine sugar, vinegar and 1 tsp salt. Bring to a boil. Rinse and drain jalapenos and place in a heat resistant container. Pour hot pickling liquid over the jalapenos. (Keep your face far from the jalapenos when you pour the vinegar over them).
- Cover while hot and store on counter until room temperature and then store in the fridge. Will keep for at least a week.
For the pickled shallots:
- Peel and finely mince shallots. Juice the fresh lemons over the shallots in a non-reactive container.
- Pickled shallots should not be used sooner than one hour after making them nor longer than 24 hours after.
For the crispy bacon:
- Lay out 1/2 pound of bacon on the nonstick baking tray cover with the other pan so that the bacon is sandwiched between the two pans.
- Cook in a 350F oven for about 30 min or until bacon has rendered out all the fat and strips are crispy.
- Drain fat and store bacon covered at room temperature for up to 24 hours.
For the Eggs:
- Place eggs in a large pot, and cover with water. Boil eggs until hard, approximately 12-14 minutes. Shock in ice water and peel once cooled under running water.
- Trim a little off each end of a peeled egg so that it creates a level surface. Cut the egg in half across the middle and remove and place the yolks in a bowl and the whites on a tray.
- If you have any eggs that don't peel well or break, place them in with the yolks in their entirety.
- Smash the smoked yolks with a potato masher until sand-like. Mix in about 2/3 cup mayonnaise (add more if mixture seems dry). Add approximately 2 tablespoons of the pickled shallots into the mix, along with a pinch of cayenne powder and about a 1/2 tsp of tabasco sauce (or substitute jalapeno powder). Add 1-2 drops of liquid smoke and stir. Season with salt to taste.
- Transfer mix into piping or freezer bags and keep in fridge. Store for up to three days.
For the Salsa Verde:
- Pick and finely chop 1 bunch of parsley. Combine parsley, 1 tablespoon pickled shallots, 2/3 cup extra virgin oil, and 1 teaspoon salt in a bowl and mix to combine.
To assemble the eggs:
- Cut the end off the piping bag or freezer bag and fill egg cups evenly until all the yolk mixture is used.
- Top each egg with a slice of pickled Jalapeno. Break the crispy bacon into pieces and top the egg.
- Just prior to serving top all the eggs with a bit of the salsa verde and some of the sliced chives. Finish with fleur de sel if desired.
*The eggs will taste best if they are served at room temperature but do not keep them out for more than 4 hours to prevent spoilage.
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