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Huevos al Diablo from Lulu & Me

Diego Isio

By
@Diego

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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Serves:

6

Prep:

10 Min

Cook:

5 Min

Method:

No-Cook or Other

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Spanish