• Goth Deviled Eggs (With Squid Ink)
    Deviled eggs with squid ink filling, salmon roe and fermented chile

Goth Deviled Eggs (With Squid Ink)

Squid ink is a natural wonder, thick and slightly gelatinous, a tiny smidge goes a very long way. While you most likely have tried it in pasta and risotto, here it adds a bit of brininess and a lot of character to the old party favorite: Deviled eggs. Find this specialty product at upscale fish markets or any Italian grocer.

  • 16 large organic eggs
  • 1 ¼ tsp squid ink
  • 2 ¾ tsp Dijon mustard
  • 10 tbsp Kewpie (sub mayo)
  • ½ tsp kosher salt
  • ¾ tsp sriracha hot sauce
  • Salmon or trout roe for ganish
  • 1 bird’s eye chile for garnish
  • Flakey sea salt for garnish

Place eggs in a large saucepan filled with cold water. Bring to a boil, cover and remove from the flame. Let eggs sit in the hot water for ten minutes, then remove from the pot and run under cold water. Place eggs in the fridge to cool for ten minutes before peeling carefully, keeping whites intact.

Add squid ink, mustard, salt, and sriracha to a food processor. (You can do this by hand using a fork, but it will be more difficult to achieve the perfectly silky smooth texture).

Slice eggs in half along their vertical center. Carefully remove the yolks and transfer to the food processor. Wipe the whites with a wet paper towel to remove any yolk smudges or stains. To encourage the halves to remain upright on the plate, use a paring knife to trim the very tip of the rounded bottom edge of each egg half, creating a flat, stable surface for them to perch.

Pulse the filling until just smooth and creamy, careful not to overdo it. You don’t want the filling to break and become greasy. If that happens, just add one raw egg yolk to the mixture while the food processor is running — the addition of the fat will bring the mixture back together.

Scoop the filling in a ziploc bag using a rubber spatula. Seal the bag and squeeze the filling towards one bottom corner. Using kitchen scissors, snip the tip of that bottom edge, and pipe the filling into the egg white halves in a pleasing soft serve formation.

Garnish with 3-4 fish eggs, a thin slice of chile pepper, and a pinch of flakey sea salt and serve.