I just fell in love with this Deviled Egg snap by Chef Nancy Longo of Pierpoint Restaurant. A die-hard Raven’s fan who yearly represents Baltimore and the Ravens at Taste the NFL fundraiser found herself going on the Today Show. Longo, “We knew we had to come up big with our table food, so we decided one of the items had to be an egg.” They were representing the Ravens, the almighty purple, so Nancy devised a purple deviled egg.
Chef Longo was kind enough to share her recipe so you can fix these delicious eggs prior to watching the next Raven’s game or take them tailgating.
Raven’s Deviled Eggs
Ingredients
6 eggs hard boiled
1bottle Ravenswood zinfandel
1 tb Maille dijon mustard
1 pinch paprika
1 splash hot sauce
1 splash lemon juice
2 tb mayonnaise
Old Bay ( of course for garnish)
Directions:
Boil the eggs. Remove and reserve the yolks to a medium bowl, cover and refrigerate. Take the remaining egg whites and boil them in the zinfandel until they take on color and then refrigerate them overnight. Mix the yolks with Dijon mustard, paprika, hot sauce, lemon juice and mayonnaise until well blended. Spoon or pipe in yolk mixture to reserved purple egg whites. Garnish with a sprinkling of Old Bay.
MOST IMPORTANT RULE: Chef Longo say you must eat the Ravens eggs all before the game or it is bad luck.
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