Deviled eggs with Crispy leeks and candied bacon

Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA

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   Serves 4

Ingredients

Eggs 

•  24 Local Free-range Eggs ( hard-boiled, remove the shell)
•  3 Local Free-range Eggs (whisked for the egg wash)
• 1 cup Duke's Mayonnaise
•  3 Tablespoons Yellow Mustard
• Kosher Salt (to taste)
• White Pepper (to taste)
• 2 cups All-purpose Flour
•  3 Local Free-range Eggs (whisked for the egg wash)
• 2 cups Seasoned Italian Breadcrumbs

 Crispy Leeks

•  2  Leeks (greens removed, fine julienne, washed)
•  1 cup Corn Starch
• Kosher salt (to taste)
• Black Pepper (freshly ground, to taste)

 Candied bacon

•  2 slices Thick Sliced Bacon
•  1 Tablespoon Spiceology Turbinado Sugar
•  1 Tablespoon Spiceology Espresso Chili Seasoning
• 1 Tablespoon Spiceology Honey Habanero Seasoning

Chef Note: Spices supplied by Spiceology, Spokane, Washington State.

 Garnish

•  12 Kinome Leaf 
• Memo Micro Chives(as needed)

Chef Note: Garnish supplied by The Chef's Garden, Huron, Ohio. 

Preparation

Eggs

Slice 12 of the hard-boiled eggs in half across the middle and remove the yolk. Chef Note: Make sure that the larger end of the egg is left for refilling with the yolk mixture).  
Remove the yolks from the other 12 eggs and place all of the yolks into the bowl of a countertop stand mixer with a paddle attachment. 
Discard the smaller egg white tops and reserve the "bases" for later.
Add the mayonnaise and mustard to the yolk mixture and blend until smooth. Season to taste with the salt and white pepper.
Transfer the yolk mixture into a pastry bag with a star tip for piping back into the egg whites. Reserve in the refrigerator until needed. 
Place the flour, egg wash, and breadcrumbs into three separate bowls. Evenly coat the egg white "base" with flour, then egg wash, and finally breadcrumbs. Repeat this for all of the 12 bases.
Place the breaded egg bases into a fryer and cook about 45 seconds until golden brown. Remove and reserve for assembly.

Crispy Leeks

Preheat fryer to 325°F.
In a medium-sized stainless steel bowl, toss the julienne leeks with the cornstarch. Remove the excess cornstarch and place in a fryer and cook until crispy and golden brown. 
Season to taste with salt and pepper and reserve for assembly.

 Candied Bacon

Preheat oven to 350°F.
 Place the bacon strips onto a nonstick oven mat.
 Evenly coat the tops of the bacon with turbinado sugar, espresso chili and honey habanero seasoning.
Bake in the oven until fully cooked and glazed. (About 12-15 minutes depending on the oven)
Remove from the oven and allow to cool completely. Once the bacon is cooled, slice the bacon into thin strips and reserve for assembly.

Assembly

 Place the crispy leeks onto a plate to resemble a "nest"
 Stand three eggs onto the plate with the yolk hole facing up, fill the eggs with the deviled egg mixture.
Garnish the eggs with candied bacon strips, memo chives, and kinome leaf. Serve immediately.

Wine Match

Kosta Browne Gap's Crown Pinot Noir 2017
​ ~ Dan Ano is the Food and Beverage Manager/Wine Consultant at Naples National and has developed one of the leading wine programs in the private golf club industry.