World's Largest Deviled Egg
Ingredients: ostrich egg, bacon, cheddar cheese, chives, mayonnaise · 150 min cook time · 1200kcal · ₩150,000
Ingredients
1ea ostrich egg, 1lb bacon, 1.5cup cheddar cheese, 0.5cup chives, 1cup mayonnaise, 0.5cup sour cream, 1pinch salt, 1pinch pepper, 1tsp vinegar
Instructions
1. Carefully lower the ostrich egg into boiling water. Cook for 90 minutes, ensuring it is fully submerged, to ensure the yolk is cooked through and the white is set.
2. While the egg is cooking, lay bacon on a wire rack and cook in a 400°F (200°C) oven for 15 to 20 minutes until crispy.
3. Chop the cooked bacon into small pieces.
4. Freshly grate about 1.5 cups of cheddar cheese.
5. Finely mince the chives. Reserve some for garnish and set aside the rest for the filling.
6. Once the egg is cooked, immediately transfer it to an ice bath for 30 minutes to stop the cooking process and help release the shell.
7. Carefully crack the thick ostrich egg shell using a meat mallet, being gentle not to disturb the cooked egg inside. Once cracked, use a knife to cut it open.
8. Scoop out the yolk into a bowl and mash it until super finely crumbled.
9. Add mayonnaise, sour cream, minced chives, chopped bacon, grated cheddar, salt, pepper, and a little vinegar to the mashed yolk. Mix well to create the filling.
10. Transfer the filling to a large piping bag.
11. Pipe the filling back into the hollowed-out ostrich egg white.
12. Garnish with additional grated cheese, chopped bacon, and fresh chives.
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