Recipes on September 1, 2013 by

Toasted Eggs with Millet

These are not your mom’s deviled eggs. These eggs were, hands-down, my favorite dish at our Grains of Discovery World Launch Party. Pretty simple preparation, if you think hard boiling eggs is simple, but utterly sophisticated result. The filling is light and delicious and the toasted millet gives a unique crunch to these deviled eggs. I can’t think of a better way to impress your Labor Day barbecue guests than with these superb Toasted Eggs from Chef Kevin Gibson of Evoe.

Toasted Egg with Millet

Toasted Eggs with Millet Seed
Serves 4-6
  • 1 cup whole grain Millet
  • 6 hard-boiled Eggs*
  • 2 tsp Dijon Mustard
  • 1 Tbsp grated Shallot
  • 2 Tbsp snipped Chives
  • 1/3 cup Mayonnaise
  • 2 tsp Champagne Vinegar
  • Pinch Italian Sea Salt**
Slowly toast 1 cup Millet grains in a 250 degree oven until slightly colored, cool. Hard boil 6 eggs and cool. Peel eggs under running water. Cut in half from pole to pole. Remove yolks and place in bowl. Add some of the 1 tbs toasted Millet seed, 2 tsp Dijon mustard, pinch of Italian sea salt, ¼ cup mayonnaise, 2 tsp champagne vinegar, 1 tbs grated shallot and 2 tbs snipped chives. Using fork, mash and mix the yolks and flavorings. Spoon yolk mixture into whites and dip yolk side into remaining Millet seeds. Place grain side down onto griddle, flatten slightly and warm through. The Millet will turn a nice golden color and have a wonderful texture against the creamy yolk.
*Use this fool-proof (I’ll believe it when I see it) method for hard boiled eggs:
*If you don’t have Italian Sea Salt, any finely ground sea salt will work in a -ahem- pinch.


I would recommend as an appetizer or first breakfast

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