THE EGG BAR INSPIRED BY SEVERANCE

For the Hard Boiled Eggs

In a large pot, bring water to a bare boil.

Boil eggs for 10 minutes.

Using a slotted spoon or spider, immediately transfer the eggs to an ice bath to halt the cooking process. Set aside until ready to peel and use.

For the Homemade Mayo

Combine all ingredients (except oil) in a container the same width of the immersion blender head.

Use the immersion blender to blitz ingredients into a smooth consistency.

Pour neutral oil down the side of the cup so it settles (on top) of the egg mixture.

Blitz again on high speed with the immersion blender beginning at the (bottom) of the mixture and work your way up until it reaches a nice and creamy consistency.

For the Regular Deviled Eggs

Once the Hard Boiled Eggs are cooled, slice each egg in half lengthwise and separate the yolks from the whites. Set apart the yolks and whites in separate bowls for prep.

In a small bowl, combine yolks, Homemade Mayo, kosher salt, freshly ground pepper, spicy olive oil, and pickle juice. Whip the yolk mixture using a wire whisk until creamy and homogenous or your desired consistency. (I passed my mixture through a fine mesh sieve for a smoother mixture).

Consistency can be adjusted by adding heavy cream (for thickening), olive oil (for thinning), or pickle juice. Adjust seasoning to taste.

Transfer the yolk mixture to a piping bag and refrigerate for at least half an hour for Regular Deviled Eggs assembly.

Once the yolk mixture has been refrigerated, pipe the mixture into the egg whites. Garnish right before serving. Loosely cover with plastic wrap and refrigerate until ready to serve or for up to 4 days.

For the Purple Deviled Eggs

For the Eggs

Peel Hard Boiled Eggs for prep and transfer to a sealable ziplock bag fully intact. Refrigerate until ready to use.

In a small saucepan, combine pickled beet juice, apple cider vinegar, plain white sugar, pickling spices, and kosher salt.

Bring the mixture to a simmer for 5 minutes or until the sugar has fully dissolved. Then dilute with 1 cup ice water.

Remove the mixture from heat and let cool to lukewarm temperature.

Pour the pickled beet mixture over the Hard Boiled Eggs in the sealable ziplock bag making sure the eggs are fully submerged. Refrigerate for up to 3 days or 2 weeks. The longer the eggs are refrigerated, the more purple they’ll be.

For the Filling

After refrigerating, the egg whites will be purple and the eggs should be more firm.

Remove the eggs from the pickling liquid and slice each egg (widthwise) just enough to remove the yolks. Carefully scoop out the yolks and transfer to a food processor for the filling.

To serve standing up, make a small slice on the bottom of the emptied egg whites making a flat surface for the eggs to stand on.

In the food processor, combine the yolks, goat cheese, lemon zest, champagne vinegar, Dijon mustard, kosher salt, freshly ground black pepper, and spicy olive oil. Process until smooth, taste for seasoning and adjust as needed, then add dried dill.

Transfer the filling to a piping bag with a star tip and fill the empty egg whites. Garnish right before serving. Loosely cover with plastic wrap and refrigerate until ready to serve or for up to 4 days.

For the Waffle Soldiers

In a large bowl, whisk together all purpose flour with cornstarch along with kosher salt, sugar, baking powder, and baking soda.

In a small saucepan, cook butter over medium heat, swirling constantly until milk fats separate and brown. Allow to cool but (not) solidify before adding to dry ingredients, making sure to scrape down the sides of the saucepan for the browned bits.

Whisk browned butter into the dry ingredients, then add room temperature buttermilk and eggs. Whisk until homogenous but lumpy.

Cook waffle mixture in waffle iron a bit longer than usual for a deep brown crust. Set cooked waffles on a wire cooling rack set in a rimmed baking sheet and keep warm in the oven at 225°F. This will also ensure crispiness.

For the Soft Boiled Eggs

In a large pot, bring water to a bare boil.

Boil eggs for 6 minutes.

Using a slotted spoon or spider, immediately transfer the eggs to an ice bath to halt the cooking process. Set aside until ready to use.

For the Scotch Eggs

For the Sausage Mixture

Combine all ingredients and mix by hand until combined but not completely smooth. You can fry up a small amount as a patty for taste-testing and consistency.

For the Scotch Eggs Assembly

Shape and smear a healthy heaping of pork mixture over each peeled egg, pressing and shaping to ensure a tight seal.

Rest in the fridge for 30 minutes before breading.

Set up your breading station with the flour, beaten eggs, and Panko breadcrumbs in shallow bowls.

Coat the meat-covered egg in flour, then beaten eggs, then Panko breadcrumbs making sure the breadcrumbs are pressed firmly into the meat covering and trying to get as many breadcrumbs as you can onto the eggs.

Fry each Scotch egg at 350°F in a large pot of frying oil, then set on the wire rack with the waffles in the oven to crisp and finish cooking.

For the Egg Bar Assembly

On a serving platter of your choosing, serve deviled eggs and purple deviled eggs with garnishes.

Chop waffles into individual soldiers and serve with freshly, still-warm soft boiled eggs set in egg cups.

Serve Scotch Eggs with 50/50 mixture of homemade mayonnaise and grain mustard, slicing for a perfect cross-section.

Serve the entire egg bar with a big bowl of punch and enjoy!