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Chef Casey's Deviled Eggs with Cream Cheese Yolk

Chef Casey's Deviled Eggs with Cream Cheese Yolk recipe
photo by:kraft
The most extraordinary deviled eggs ever served are made with cream cheese, crème fraîche and crispy chicken skin.
time
prep:
25 min
total:
3 hr 45 min
servings
total:
12 servings
TOP CHEF every Wed 10/9c on Bravo

What You Need

6
 eggs
1/2
cup  soy sauce
2
bags  black tea
1-1/4
tsp.  salt, divided
 Skins from 3 chicken thighs
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3
Tbsp.  crème fraîche
1/2
 lemon, juiced
1
Tbsp.  snipped fresh chives
1
Tbsp.  grated shallot
2
tsp.  curry powder
1
tsp.  sugar
2
tsp.  cracked black pepper
2
Tbsp.  chopped fresh cilantro

Make It

HEAT oven to 300ºF.

PLACE eggs in a saucepan. Add enough cold water to cover eggs by 1 inch. Bring water to a boil and cover with a lid. Turn off heat. Set a timer for 6 min. Remove eggs from hot water and run under cold water. Crack the eggs with the back of a spoon. Do not remove the shells.

PLACE eggs, soy sauce, tea bags and 1 tsp. salt in a medium saucepan. Add water, but only enough to cover eggs. Bring to a low simmer. Cook 20 min. Remove from heat and cool in pan to room temperature. Refrigerate the eggs for 3 hours or overnight.

MEANWHILE, place chicken skins, fat sides up, on work surface. Use a pastry scraper to scrape off any visible fat from the skins. Discard the fat. On a sheet tray lined with parchment paper, lay the skins down and spread them out. Cover with another sheet of parchment paper. Bake 1 hour or until the skins are crisp, checking after 30 min. and every 10 min. after that. Remove from oven and drain on paper towels. Season with remaining 1/4 tsp. salt. Tear the skins into smaller pieces. Set aside until cool.

REMOVE eggs from the liquid in pan; discard the liquid. Peel the eggs, then cut the eggs in half and remove the yolks. Set whites aside. Place the yolks in a medium bowl. Add the cream cheese, crème fraîche, lemon juice, chives, shallot, curry powder and sugar; beat with mixer until blended.

SPOON the egg filling into a piping bag fitted with a decorative tip. Fill the egg whites with the yolk mixture. Garnish with black pepper, chicken skins and cilantro.

Kraft Kitchens Tips

Special Extra
Browse your local spice market for French curry powder which can be used instead of the traditional curry powder.
Make Ahead
These deviled eggs can be made ahead of time. Refrigerate until ready to serve.
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