We Cook! Red Stripe’s Deviled Eggs – Joe Peticca

by Joe Peticca, contributing chef, Red Stripe Restaurant

Red Stripe’s Deviled Eggs:

Red Stripe’s delectable Deviled Eggs are filled with a creamy, flavorful combination of chives, shallots, white vinegar, truffle oil, smoked paprika, mayonnaise, salt, and pepper. This classic appetizer is given a modern twist with a garnish of smoked paprika, crumbled bacon, and chives. Chilled to perfection and perfectly bite-sized, Red Stripe’s Deviled Eggs are a delightful addition to any menu or meal!

Servings: 10-to-12 servings of Red Stripe’s Deviled Eggs

Total Time: 60 minutes

Red Stripe’s Deviled Eggs Ingredients:

• Chives: 1 tbsp., finely chopped
• Shallots: 1 tbsp., thinly sliced
• White Vinegar: ½ tbsp.
• Truffle Oil: ½ tbsp.
• Smoked Paprika: ½ tbsp.
• Mayonnaise: ¼ cup
• Salt and pepper to taste
• Eggs: 1 dozen, hard boiled
• Crumbled Bacon for topping

Preparation:

1. Hard-boil the eggs: Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let the eggs simmer for 10-12 minutes. Then, remove the eggs from the hot water and transfer them to a bowl of ice water to cool down. Let them sit in the ice water for about five minutes.

2. Peel the eggs: Gently tap each egg on a hard surface to crack the shell, then peel off the shell. Rinse the eggs under cold water to remove any remaining shells.

3. Cut the eggs: Slice the hard-boiled eggs in half lengthwise, carefully removing the yolks and place them in a separate bowl. Set the egg white halves on a serving platter.

4. Prepare the filling: Mash the egg yolks with a fork and add the mayonnaise, chives, shallots, white vinegar, truffle oil, smoked paprika, salt, and pepper to the bowl with the egg yolks.

5. Mix the filling: Stir all the ingredients together until well combined, ensuring the mixture is smooth and creamy.

6. Fill the egg whites: Spoon or pipe the egg yolk mixture back into the egg white halves, evenly distributing the filling.

7. Garnish: Sprinkle a pinch of smoked paprika, a pinch of chives, and crumbled bacon on top of each deviled egg for garnish.

8. Chill and serve: Place the deviled eggs in the refrigerator to chill for at least 30 minutes before serving!

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.