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Dressed Turkey Eggs

Provided by: Chef Evan Hanczor
Served at: Parish Hall

  • Type of Dish: Sides, Small Plates
  • Servings: 6
  • Reader Rating: Write a Review

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For a rich, robust flavor, swap in exotic turkey eggs for the chicken eggs Parish Hall chef Evan Hanczor uses in this zesty riff on deviled eggs.


1 dozen turkey eggs, to yield 2 cups sieved yolk (available at Union Square Greenmarket’s Violet Hill Farm and Quattro Game Farm stands)
4 tbs. mayonnaise
2 tbs. pickled hot-pepper brine
2 tbs. water
1 tsp. whole-grain mustard
1 tbs. butternut-squash-seed oil
2 tsp. diced pickled cucumber
2 tsp. diced pickled beans (such as Rick’s Picks)
2 tsp. diced spring onion, plus more for garnish
1 tsp. minced green garlic
1/2 tsp. minced marjoram
1 tsp. minced parsley
Salt to taste
Pickled hot pepper for garnish, julienned


(1) Hard-boil eggs. (2) Peel, halve lengthwise, and remove yolk. Put yolk through sieve. Using a rubber spatula, mix with remaining ingredients (excluding garnish) until smooth. Season to taste, and add more water if mixture is too dry. (3) Fill whites with yolk mixture and garnish with julienne of hot pepper and spring-onion rounds cut on the bias. (As an option, Hanczor suggests serving with beet chips. Fry thin slices of beets in vegetable oil, remove, and salt to taste.)

See Also: In Season: Evan Hanczor's Dressed Turkey Eggs

(Published 2013)

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