Vindaloo Deviled Eggs

by: Chef Ben Davis

Compatible Wolf Appliances:


This version of the classic deviled eggs uses the Wolf Legacy Convection Steam Oven to its fullest extent. Make sure the eggs are in the Sub-Zero Refrigerator for 3 days before you steam them and only use thick cut bacon for the candied bacon. This recipe will make between 15 and 24 eggs, depending on the size of the whites.

Prep Time
Cook Time


Convection Steam

Rack Position

Wire Rack
Position - 2
Solid Pan
Position - 2


  • 12 eggs
  • 4 strips thick-cut bacon
  • 2 tablespoons dark brown sugar
  • 1 1/4 teaspoons vindaloo spice mix (available at specialty spice shops)
  • 3 tablespoons mayonnaise
  • 2 teaspoons dijon mustard
  • 1+ tablespoons apple cider vinegar
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • cilantro leaves for garnish
  • Indian puffed rice (Mamra) for garnish (optional-available at Indian markets)


Place the eggs on the wire rack for the Wolf Legacy Convection Steam Oven. Place the rack in Wolf Legacy Convection Steam Oven position 2. Press Gourmet Mode, scroll to Eggs, select Hard Cooked, and press Enter twice. When the cycle has finished, remove the eggs to a bowl of ice water to chill. When the eggs are completely cold, peel the eggs. Halve the eggs lengthwise, remove the yolks to a bowl, and place the whites on a small tray. Chill both the yolks and whites.

Combine the brown sugar and vindaloo spice in a bowl and mix well. Coat each strip of bacon with the mixture and lay the bacon on the solid pan.

Place the pan in rack position 2. Select Convection Steam Mode, set the temperature to 440°F, and press Enter twice. Allow the bacon to cook until the Wolf Legacy Convection Steam Oven reaches the preheat temperature and begin to check the degree of crispiness of the bacon. This should take about 8 minutes. If the bacon is cooked to your desired degree of doneness, remove the tray from the Wolf Legacy Convection Steam Oven and carefully drain off the fat and liquified sugar. Set the tray aside.

Mash the egg yolks with a fork until uniform, add the mayonnaise and mustard, and stir to combine. Drizzle in the vinegar to taste, it should be slightly tangy, and then season with salt and pepper to taste. Place the mixture into a Ziploc bag and cut off the corner of the bag. Fill the egg whites with the mixture until the mixture is used up.

Garnish the tops of the eggs with a small piece of the bacon, a cilantro leaf, some of the puffed rice (if using) and a small sprinkle of vindaloo spice. Serve chilled.