Chef Big DA high-octane lunch that reimagines the deviled egg with roasted bone marrow and a spicy 'nduja kick.
Preheat your smoker to 250°F using cherry wood for a sweet, subtle smoke profile.
Ensure your wood is bone-dry for clean blue smoke.
Season the marrow bones with a pinch of salt and place them on the smoker grates. Smoke until the marrow is softened and slightly translucent.
Don't overcook or the marrow will render out completely into the fire.
While the bones smoke, slice the hard-boiled eggs in half lengthwise and remove the yolks into a medium mixing bowl.
Use a sharp, damp knife for clean cuts.
In a small pan over low heat, melt the 'nduja until it releases its oils. Strain the oil and reserve the crispy bits.
This oil is liquid gold; don't waste a drop.
Scoop the warm smoked marrow from the bones and add it to the egg yolks. Add mayonnaise, mustard, lemon juice, and the 'nduja oil. Use a fork or whisk to emulsify until silky smooth.
The marrow acts as a secondary fat, creating a Michelin-level mouthfeel.
Pipe or spoon the yolk-marrow mixture back into the egg white halves. Top with the reserved crispy 'nduja bits, minced chives, and a dust of smoked paprika.
Use a piping bag with a star tip if you want to flex your plating skills.
The key here is the 'nduja-infused oil. It provides a back-of-the-throat heat that cuts right through the richness of the yolk and the smoke of the marrow. If you don't have an offset smoker, a pellet grill at 225°F works, but you'll miss that clean stick-burn finish. Serve these immediately; cold marrow is a culinary crime.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.