Manuela Restaurant’s Deviled Eggs with Chile Flake and Sea Salt

Today’s 5 star secret recipe comes from Manuela restaurant in Los Angeles.  This seasonally-driven restaurant unites chef, farmer and artist to create an authentic and original dining experience.  At Manuela they serve a flavor-packed deviled egg that’s seasoned with paprika, turmeric, Dijon, chives, sea salt and chile flakes.  The filling has the perfect consistency and tastes amazing.

If you’re not a huge fan of deviled eggs, we also have different kinds of egg dishes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Manuela Restaurant’s Deviled Eggs with Chile Flake and Sea Salt

2 hard-boiled eggs, cooled, peeled and halved lengthwise
1/3 cup mayonnaise, preferably Kewpie
1/3 cup buttermilk
1 tablespoon paprika
1 teaspoon turmeric
1 tablespoon celery salt
1 tablespoon Dijon mustard
Olive oil
White vinegar
Chopped chives, for garnish
Chile flakes, for garnish
Sea salt, for garnish
Fresh dill sprigs, for garnish

Remove the yolks from all of the eggs and place them in a food processor. You will have 24 egg white halves after you slice the eggs. Place 8 whites in the processor along with the yolks, reserving 16.

Add the mayonnaise, buttermilk, paprika, turmeric, celery salt, Dijon mustard and a drizzle of olive oil to the processor and purée until very smooth. If the mixture is still coarse, beat in more mayonnaise, buttermilk or white vinegar to taste. This makes about 3 cups yolk mixture.

Fill the empty egg white halves with the yolk mixture and garnish each with chives, chile flakes, sea salt and dill.

Makes 16 deviled eggs.

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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