Scottish devils

This was another favorite at that big family party I catered last summer. Start off with hard boiled eggs. You will need to cook off some bacon, let it cool, then chop it up really fine in a robo-coupe or spice grinder, mix bacon in with sage, bread crumbs, salt and white pepper. Make an egg wash, and bread each hard boiled eggs with a three step process, (roll in flower, dip in egg wash, roll in crumbs). Repeat procedure for three layers each egg with the bacon sage bread crumbs so that when you later cut the eggs, the breeding doesn’t separate. Set aside to let the breading set. Once dry, deep fry eggs for a few minutes until golden brown. Once fried, cut each egg in half lengthwise, pull the yokes out, and make a deviled egg mixture, re-stuff egg halves with egg yoke and serve. This went very well with Guinness pub style mustard.

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About the Renegade Chef

We started this company a few years back because we love food. More importantly we love great food. Myself, i love weird food. We started off doing tapas paired wine tastings, and the occasional private dinner or event, and have enjoyed working all over metro detroit putting on pop up restaurants or brunches. We aim to build a network of like minded and passioned people. We hope you'll enjoy following our journey, and seeing what cranks out of the renegade kitchen.

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