huevos al diablo from lulu & me

Name: Huevos al Diablo from Lulu & Me
Prep time: 10 min
Cook time: 5 min
Yield: 6
Cuisine: Spanish
Ingredients: 6 - lightly pickled eggs; 3 ounce(s) fresh chorizo; 6 tablespoon(s) mayo; pinch(es) salt; pinch(es) chipotle pepper; 1/4 teaspoon(s) sweet pimento; 1/4 teaspoon(s) chives

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Private Recipe by

D I

@DI_5a73888fd0a09

Anywhere, AL

Here's a creative way to use your leftover eggs from Easter from Chef Karen at LuLu & Me (253 Fifth Avenue). The Huevos Al Diablo will be featured on April 22 as “Karen’s Tuesday Special,” priced at $8. For reservations call 212-290-2460 or visit www.luluand.me. Karen Fohrhaltz Miele is the chef/proprietor at LuLu & Me, NoMad’s neighborhood restaurant in the new, hot area of New York City.

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yield 6 serving(s)

prep time 10 Min

cook time 5 Min

method No-Cook or Other

Ingredients For huevos al diablo from lulu & me

6

lightly pickled eggs
3 oz

fresh chorizo
6 Tbsp

mayo
pinch

salt
pinch

chipotle pepper
1/4 tsp

sweet pimento
1/4 tsp

chives

How To Make huevos al diablo from lulu & me

1
Get 6 eggs (we use lightly pickled eggs here at LuLu, but regular hard boiled are fine)

2
Cut in half and scoop out yolk and mash.
3
Roast 3 oz. of fresh chorizo and mince.
4
Mix with 6 tbsps. of mayo, pinch of salt, chipotle pepper, and 1/4 tsp. of sweet pimenton, chives.
5
Pipe mixture back into the egg halves and top with a bit of chopped chives.
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