Deviled Eggs with Shrimp Vindaloo
An elevated appetizer featuring creamy deviled eggs, tender Vindaloo-infused shrimp, baby bok choy, and savory Umami accents.
Yield / Servings
24 Portions
Category
Appetizers
Ingredients
11 Components
Large Eggs
24
Salt
3 Tbsp.
Baby Bok Choy Leaves
24 leaves
U-16 Shrimp Peeled, deveined, tail on
24
Shrimp Vindaloo Sauce From RC Recipe
¾ gallon
RC "Umamified" Pickled Vegetables Chopped (From RC Recipe)
48 oz.
For the Deviled Eggs:
Reserved Cooked Egg Yolks
24 Yolks
Mayonnaise
6 oz.
Vindaloo Sauce From RC Recipe
8 oz.
Garnish: Toasted Sesame Seeds & Scallions
To Taste
Preparation Steps
1
Boil Eggs
Place eggs in a non-reactive pot and cover with cool water. Add the salt and bring to a boil noting the time. Once boiling, reduce heat and cook for exactly 13 minutes.
2
Ice Shock & Prep
Immediately shock cooked eggs in ice water until cool to touch to ensure bright yellow yolks and tender whites. Peel shell under cold running water. Trim bottom of egg yolk for a base and cut top of egg parallel to base.
3
Separate & Mix Filling
Pinch the sides gently to pop out cooked yolks into a non-reactive bowl (use a demitasse spoon if needed). Refrigerate egg whites. Mix egg yolks with mayonnaise, 8 oz. Vindaloo Sauce, and RC Umami Sensations® Mirepoix Powder until light and creamy, then transfer to a piping bag.
4
Prepare Bok Choy & Shrimp
Steam baby bok choy leaves until tender, shock in ice bath, drain well, and refrigerate. Heat remaining Shrimp Vindaloo Sauce and cook shrimp for 10-15 minutes until opaque. Remove shrimp and cool. Pipe yolk filling into whites and keep chilled.
Plating & Serving Instructions
Place 2 oz. of Vindaloo Sauce on a plate and pull across with the back of a spoon. Lay blanched baby bok choy on top of sauce and fill the bottom with chopped RC "Umamified" Pickled Vegetables. Position a deviled egg on the green leaf of bok choy and balance a Vindaloo Shrimp beside it. Garnish with chopped scallions and black & white toasted sesame seeds.