One of the best bites on Octavia's menu is the deviled egg, but don't let the name fool you, this isn't your grandma's recipe.
Chef Melissa Perello perfectly parboils her egg until the whites are firm yet supple and the yolk is still runny and wet. It's then placed on a briny bed of fresno chile relish and topped with a Turkish spice blend that's simultaneously smokey and slightly spicy. There's so much thought into this seemingly simple dish, and now you can make it at home with the recipe below.
Octavia's "Deviled Egg" Recipe
For The Grilled Fresno Chili Relish
1. Blister Fresno chilies on a grill or cast iron pan until slightly charred and skins begin to burst. You can blister as many or as few as you want depending on how much you'll use.
2. Cover with salt water brine (1 cup sea salt per 4 qts water), and allow the pepper to sit at room temperature for 2 days
3. Remove the seeds, and chop the chilies
4. Combine chilies with lemon juice and extra virgin olive oil to taste
For The Devil Spice Blend
1 T sesame seed
1 T fennel seed
1T coriander seed
2 T cumin seed
1 T caraway seed
1. Toast all of the seeds until aromatic and/or golden.
2. Allow spices to cool and then use a blender until spices become a fine powder.
1T sesame seed toasted
1 T poppy seed toasted
1 T back sesame toasted
3/4 cup Marash chile flake (allepo, and either New Mexico or Calabrian flake chile will work )
.5 T pimentón paprika
1.5 T nutritional yeast
1. Combine with both the toasted and ground seeds.
1. Parboil a farm egg for 3 to 5 minutes (depending on size), then peel.
2. Douse the peeled egg with olive oil and sea salt
3. Let it rest over a bed of the Fresno chili relish, and then dust it with the Devil Spice Blend
4. Optional: garnish with sliced green onion and arugula