Prep: 40 minutes
Makes: 16 deviled eggs
6 cloves garlic, minced
1 Scotch bonnet chili, seeds discarded, minced
1 1/2 teaspoons salt
2 teaspoons whole cumin seeds, toasted
1 cup olive oil
1/3 cup sour orange juice
2 teaspoons Spanish sherry vinegar
1/2 teaspoon freshly ground pepper
1/4 cup leftover fried chicken, skin left on, finely shredded
8 hard-cooked eggs, peeled
2 tablespoons each: mayonnaise, minced onion
1 1/2 tablespoons hot and sweet pickles, diced
1/2 tablespoon Dijon mustard
3 dashes hot sauce
For mojo, mash garlic, chili, 1/2 teaspoon salt and cumin with mortar and pestle. Scrape into a bowl. Heat oil in a saucepan until fairly hot. Pour oil over mojo mixture; let stand 10 minutes. Whisk in the juice and vinegar. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix chicken with 1 1/2tablespoons mojo in a small bowl.
Halve the eggs lengthwise. Remove yolks; mash them in a mixing bowl. Mix in mayonnaise, onion, pickles and mustard. Season with hot sauce, and remaining salt and pepper. Fold in chicken. Stuff whites with yolk mixture. Serve with mojo on the side.
Nutrition information: Per serving: 62 calories, 72 percent of calories from fat, 5 g fat, 1 g saturated fat, 108 mg cholesterol, 1 g carbohydrates, 3 g protein, 144 mg sodium, 0 g fiber
Chef Norman Van Aken of Norman’s in Orlando seasons these eggs with his mojo spice mixture.