Photography by Melissa Tate.

Recipes

Dish Pirate: Blatt Beer & Table Deviled Eggs

Enjoy the best that Dallas restaurants have to offer without ever leaving your home.

Want to enjoy the best that Dallas restaurants have to offer without ever leaving your home? Our new recurring feature, Dish Pirate, will help you bring the city’s robust dining scene to your kitchen.

With Easter less than two weeks away, deviled eggs are sure to be on everyone’s table soon. I did some research on Dallas restaurant deviled eggs and came upon this great combination at Blatt Bar & Table off Walnut Hill. Blatt is located in Preston Hollow Village and has a menu filled with “elevated bar bites.”

The thing I really like about these deviled eggs is that the base of the recipe is literally a standard deviled egg. The same deviled egg the majority of us grew up on. Egg, mustard, mayo, pickles, and paprika. The topping is what takes it to the next level, or one might say, elevates it. The restaurant makes an in-house hot sauce reduction, which I will give you my version of, and then tops the eggs with pulled pork and chicharrónes. The slight kick of the sauce combined with the smokiness of the meat and crunch of the chicharrónes is amazing. The recipe is easy to recreate at home and sure to please your family during Easter brunch.

Ingredients:
6 eggs
2 heaping Tbsp mayo
1 1/2 tsp Dijon mustard
1/2 tsp paprika, split into filling and hot sauce
2 Tbsp dill relish
pre cooked pulled pork
store bought chicharrónes, pork rinds
2 Tbsp Louisiana hot sauce
1 tsp honey

Directions:
Hard boiled eggs are not hard to make but they can be tricky. This is the easiest way I have found to prepare them. If you have a favorite way, feel free to prep the eggs that way.

1. Lay 6 eggs in bottom of large pot, add water so that eggs are covered with at least 1 inch of water. Heat pot on high and bring to a rolling boil. Turn off heat, keep pan on hot burner, cover and let sit 10-12 minutes. Strain hot water from pan and run cold water over the eggs to cool them quickly and stop them from cooking. Peel eggs. i find it easiest to peel the eggs under a bit of running water.
2. Cut eggs in half lengthwise. Remove hardened yolk and place in a separate bowl. Place empty egg whites on a plate and set aside.
3. Using a fork, mash up the hardened yolk. Once the yolk is broken down, stir in mayo, mustard, relish and 1/4 tsp paprika.
4. Prepare your hot sauce. The recipe from Blatt’s hot sauce reduction is at the bottom of this recipe. It sounds delicious but an easier approach is to combine 2 Tbsp of Louisiana hot sauce, 1 tsp honey and 1/4 tsp paprika. Stir ingredients together and set aside.
5. Fill egg whites with deviled egg mixture. I place the mixture in a zip lock baggie, cut off the tip and pipe it into the egg whites. It is easier and makes for a more uniform egg.
6. Place a pinch of smoked meat on top of the egg.
7. Drizzle with hot sauce.
8. Top with a crispy chicharrónes.
9. Enjoy!

If you are feeling exceptionally adventurous and want to try the restaurant’s hot sauce reduction recipe, here it is:

Ingredients: 1/2 cup sherry vinegar, 1/4 cup honey, 1/2 cup light corn syrup, 1/2 tsp paprika, 1/2 tsp Tabasco sauce.

Directions: place sherry vinegar in a saucepan over medium high heat, reduce by half, stirring occasionally. Whisk honey and corn syrup into vinegar. Reduce heat and simmer until the sauce is thick enough to cover the back of a spoon. Remove from heat and stir in paprika and Tabasco sauce.

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