Serves 8-10 people


For the Egg

12 large eggs
½ C mayonnaise and/or creme fraiche
½ C cheddar cheese, finely grated
¼ C piquillo peppers, finely chopped
1 T Dijon mustard
½ tsp garlic powder
½ tsp smoked paprika
Dash of tabasco
Dash of worcestershire
Salt and pepper

For Fried Okra

6 okra, washed, sliced into ⅜“ thick coins
½ C buttermilk
½ C cornmeal

For Glazed Bacon

4 slices of bacon, ¼” thick
1 T Dijon mustard
1 T brown sugar
1 tsp Old Bay
Salt and pepper

For Pickled Shallots

3 large shallots, sliced ⅛” thick
¼ C red wine vinegar
¼ C granulated sugar
2 T water
Big pinch of salt

Special Equipment

Stock pot
Fine mesh sieve


For the Egg

Put eggs in a single layer in a large, wide pot.  Cover with cold water 1 inch above the eggs.  Bring to a boil over high heat.  Once the water comes to a full, rolling boil, cover with a tight-fitting lid and turn off flame.  Set a timer for 11 minutes.  After 11 minutes, remove eggs into an ice bath.  Wait 2 minutes, and then start peeling under cool running water.Halve eggs lengthwise, reserve the yolks.  Line the whites on a platter.Using a mesh sieve, press the yolks through with a ladle or spoon (this will aerate and fluff the yolks).  First mix the mayonnaise in completely, then combine with the remaining ingredients.  Adjust all ingredients to taste.

For the Fried Okra

Toss the sliced okra with the buttermilk and let marinate until ready to cook.  Dredge in the cornmeal.  Shake off excess.  Deep fry at 365F until golden brown.  Remove to a paper towel-lined tray and season immediately.

For the Glazed Bacon

Mix the dijon, sugar, and Old Bay with salt and pepper to taste.  Fit a sheet tray with a rack.  Lay bacon slices on the rack and generously coat with the mustard glaze.  Cook in a 350F convection oven until slightly browned and bacon is cooked through, about 12 to 15 minutes.  Let cool on rack.  Slice into lardons.

Special Equipment

Deep fryer
Fry basket
Stock pot
Mesh sieve

To Serve

Fit a piping bag with a large round or starred tip.  Fill bag with yolk mixture and generously fill each white.  Top with desired garnish and serve immediately.

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