1 dozen

Deviled Eggs with Schmaltz and Gribenes

Bon Apetit Magazine recently featured variations on deviled eggs that included a recipe for bacon deviled eggs which got me thinking about: how to make a more Jewish version!?

Shortly after reading through the recipes, I was munching on some crunchy gribenes from 2nd Avenue Deli in New York, and it came to me: deviled eggs with chicken fat and gribenes could be the perfect Jewey alternative!

So what is gribenes? I always describe this traditional Eastern European food as a “Jewish pork rind,” which Wikipedia agrees with. Never made it before? The Shiksa in the Kitchen has a great step-by-step schmaltz and gribenes guide.

Fried chicken skin not really your cup of tea? Bon Apetit also has a few other varieties to try including Anchovy Deviled Eggs, Chipotle Deviled Eggs and Sour Cream, Lemon and Herb Deviled Eggs.


1 dozen large eggs

1/3 cup mayonnaise

1 Tbsp chicken fat (schmaltz)

1 tsp salt

½ tsp freshly ground black pepper

1 batch gribenes

1 Tbsp chopped fresh parsley


Place eggs in single layer in a saucepan and cover with cold water. Bring to a boil over medium heat, and when water comes to a full boil, cover and remove from heat. Let eggs stand in water for 15-17 minutes. Allow eggs to cool.

Peel shells from eggs carefully, and cut eggs in half lengthwise. Remove egg yolks.

In a small mixing bowl mash egg yolks, chicken fat, mayonnaise, salt and pepper. Add egg yolk mixture to piping bag or plastic bag with the tip cut off, and pipe into egg white halves.

Garnish with pieces of crispy gribenes and fresh parsley.

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