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Chef David Shares His Favorite Easter Egg Recipes

Growing up in Chicago, Caribe Royale Orlando’s Executive Chef David Hackett learned to cook by his mother’s side. They loved to create interesting flavor combinations together, and to prepare treats for their family’s holiday celebrations. After childhood and throughout his burgeoning career, Chef David travelled the world, working as a chef, exploring spices and recipes from all corners of the globe. Today, Chef David brings all of those influences and experiences together, treating Caribe Royale guests to his creative culinary delights, including during springtime holidays like Passover and Easter.

For many, Easter dinners and Passover seders feature hard-boiled eggs, a symbol of life.  But what can you do with those leftover hard-boiled eggs? March 31 on News13’s “Chef’s Kitchen with Allison Walker,” Chef David shared his ideas for using leftover Easter eggs to make delicious meals.


Chef David says, “Hard-boiled eggs are a super versatile source of protein and can be enjoyed in sandwiches, salads and more. With a batch of hard-boiled eggs, you’re on your way to a great meal. I hope our guests will enjoy these healthy and tasty ways to use eggs.” If you want to skip the kitchen and celebrate in style this Easter, make sure to reserve your spot at our Easter Brunch!

Here are Chef David’s delicious hard-boiled egg recipe creations:

“BLT Egg”

4ea.- Hard Boiled Eggs (cook for 12min.)

4ea. – Cherry Tomato

2 strips – Cooked and Chopped Applewood Smoked Bacon

2 tsp. – Finely Chopped Basil

3 tsp. – Mayonnaise

2 tbsp. – Micro Greens

Salt & Pepper to taste


  • After the eggs have been hard boiled, deshell them and cut the ends off so the eggs can stand without rolling over.
  • Remove the cooked yolks – discard or eat
  • Cook the bacon until crispy, remove and chop fine.
  • Cut the top of the cherry tomato off and remove the seeds and fill with the chopped bacon.
  • Mix the basil and mayonnaise together and set aside.
  • Place some basil aioli in the inverted egg, then place the bacon stuffed cherry tomato where the yolk was and top with micro greens.


“Steak Tartare Egg”

4ea. – Hard Boiled Egg.  Cook for 12 min., once chilled remove egg yolk. Finely chop.  Use half in recipe and half for garnish.

4ea. – Crispy Buttery Baguette (cut hole in center for egg to nestle in)

6oz. – Filet Mignon (chopped fine)

1 tsp. – Dijon Mustard

1 tbsp. – Flat leaf Parsley Chopped Fine (save a few leaves for garnish)

1 tsp. – Brandy

½ tsp. – Tabasco

1 tsp. – Worcestershire Sauce

1 tsp. – Ketchup

4 ea. – Caper Berries (cut ½, garnish on top)

1 tsp. – Red Onion Chopped Fine (garnish on Top)


  • After the eggs have been hard boiled, deshell them and cut the ends off so the egg can stand without rolling over.
  • Remove the yolks and set aside. (chop fine and use half for the mix and half to garnish)
  • Cut the baguette into desired slices and cut a hole in the center so the egg can nestle in, butter and toast in the oven until crispy and set aside.
  • Mix the Dijon mustard, chopped parsley, brandy, tabasco, Worcestershire sauce, ketchup, ½ the chopped egg yolk together with the chopped Filet Mignon and set aside in the fridge to chill.
  • Place the chilled tartare mix in the hollowed-out egg, be generous.
  • Garnish with the chopped fine red onion, ½ the chopped egg yolks, halved caper berry and parley sprig.


“Smoked Salmon Egg”

4ea. – Hard Boiled Eggs (cook for 12min.)

2oz. -Cream Cheese

1 tsp. – Fresh Dill Fine

4ea. – English Cucumber, cut 1/8” slice and seed removed

4oz. – Sliced Smoked Salmon

8ea. – Sprigs of chives cut 1 ½” in length

2oz. – Salmon Roe

2oz. – Toasted Panko breadcrumbs

Salt and pepper to taste


  • After the eggs have been hard boiled, deshell them and cut the ends off so the egg can stand without rolling over.
  • Remove the cooked yolks – discard or eat
  • Soften the cream cheese and add the chopped dill, pinch of salt & pepper
  • Spread a small amount of the cream cheese on the bottom of the egg and dip that into the toasted panko breadcrumbs.
  • Add additional dill cream cheese inside the egg where the yolk was (you decide amount)
  • Top egg with English cucumber slice
  • Top the cucumber with sliced smoked salmon
  • Top the smoked salmon with salmon roe and chives


And here is Chef David’s method for Perfect Hard-Boiled Eggs:

  • It is best to use 1- to 2-week-old eggs, this will make them easier to peel.
  • Fill a sauce pot with water, enough to cover the eggs with two inches of water, the more eggs the more water.
  • Add 1 tsp. of salt per 3 eggs to the water, this will help with cracking and make peeling easier.
  • Heat to pot of water on high heat to a full boil.
  • Once the water is boiling place your eggs into the water using a slotted spoon. (Make sure not to drop them in but place them into the water).
  • Allow the eggs to boil for 12 minutes and remove them from the boiling water and place them in an ice bath for 8 to 10 minutes.
  • Peel and enjoy


Note: If the eggs are fresh, steam them for 13 to 14 minutes and chill in ice water bath for 8 to 10 min.

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