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Playing Richard Blais’ Deviled Eggs


For the Egg Meringues
  • 1000 grams fresh egg whites
  • 200 grams sugar
  • 112 grams egg white powder
  • 28 grams Versawhip
  • 9 grams xantham gum
  • 8 grams lemon juice
Deviled Egg Filling
  • 6 large hard boiled eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Fuji vinegar
  • Salt and pepper
Optional Garnishes
  • Chopped chives
  • Salmon roe


Serves: 8


To a vitaprep or standard blender, add egg whites and lemon juice, and blend until incorporated. Add all other ingredients and blend again until completely incorporated.
Working in 1 cup batches, place mixture in a stand mixer fitted with a whisk attachment and whip until mixture is quadrupled in volume and appears light and airy.

Preheat oven to 200°F and line a baking sheet with parchment. Place whipped mixture in pastry bag fitted with an 805 piping tip. Pipe meringues onto a parchment-lined baking sheet, leaving 1/2-inch space in between each meringue. Bake for 2-3 hours or until meringues are completely dried. Hollow out center of meringues with either a knife or a melon baller and store in an airtight container until ready to fill.

For the filling, in a food processor, chop hard boiled eggs to a fine consistency. Working in small batches, transfer eggs to a blender and blend with mayonnaise, mustard and vinegar until smooth. Return mixture to a bowl and season with salt and pepper to taste. Place in a piping bag and gently pipe mixture into hollowed meringues. Garnish with chopped chives and salmon roe.

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