Savor St Pete Dining at Home: Panko Crusted Pickled Deviled Eggs Inspired by Sonata Restaurant

St. Petersburg, Florida, boasts a vibrant and diverse dining scene, often referred to as St Pete Dining, offering everything from casual eateries to upscale restaurants. Among the culinary gems in St. Pete, Sonata Restaurant at the Mahaffey Theater stands out with its innovative and delightful menu. Inspired by a recent visit to Sonata, and particularly captivated by their Panko Crusted Pickled Deviled Eggs, we’re excited to share a recipe that allows you to recreate this exceptional appetizer in your own kitchen and experience a taste of St Pete dining at home.

This unique dish, Panko Crusted Pickled Deviled Eggs, isn’t just any deviled egg recipe. It’s a testament to the creative culinary spirit found in St Pete dining. Originally conceived by Chef Ted Dorsey at The Mill and now a signature offering at Sonata, where Chef Dorsey is the executive chef, these deviled eggs elevate a classic appetizer to gourmet status. The magic lies in the contrasting textures and flavors: a satisfyingly crispy panko crust gives way to a tangy, soft pickled egg center. Complemented by the coolness of avocado cream and the subtle heat of spicy aioli, each bite is an explosion of taste that reflects the innovative spirit of St Pete dining.

During our delightful St Pete dining experience at Sonata, we meticulously savored and analyzed these Panko Crusted Pickled Deviled Eggs to reverse engineer this recipe for you. Our goal was to capture every detail, from the tangy pickled flavor to the creamy fillings and crispy exterior, ensuring a home rendition that honors the original served in the heart of St Pete dining.

The pickling process is key to the distinct flavor of these deviled eggs. While beets are sometimes used for pickling, we opted for red onions, mirroring the Sonata version, as they offer a more universally appealing flavor profile. Allow at least 24 hours for pickling to achieve the perfect tangy depth that defines this St Pete dining inspired appetizer.

For the ingredients, quality is paramount, reflecting the standards of fine St Pete dining. We recommend using cage-free and organic eggs like Vital Farms or Utophien. High-quality mayonnaise, such as organic options from Woodstock or Cadia, and organic breadcrumbs from Edward and Sons, available at Rollin’ Oats Natural Food Market, will further enhance the dish. Sourcing excellent ingredients is a simple step to bring the restaurant-quality experience of St Pete dining into your home.

Recreating the plating, inspired by the elegant presentation at Sonata, is part of the enjoyment. These Panko Crusted Pickled Deviled Eggs are not only delicious but also visually stunning, making them perfect for impressing guests. Whether you’re hosting a dinner party or preparing appetizers for a Super Bowl gathering, these deviled eggs are sure to elevate your culinary offerings with a touch of St Pete dining sophistication.

Panko Crusted Pickled Deviled Eggs Recipe

Inspired by Sonata Restaurant in St. Petersburg, FL, a highlight of St Pete dining.

Pickled Eggs

• 6 large eggs (cage-free and organic preferred)
• 1 1/2 cups rice wine vinegar
• 1/2 cup water
• 6 cloves garlic, peeled and smashed
• 1/2 medium red onion, thinly sliced
• 1 1/2 tbsp sugar
• 1 tbsp salt
• 1 tsp black peppercorns

Avocado Cream

• 1/2 ripe medium-large avocado
• 1/2 medium lime, juiced (about 2 tbsp)
• 1/2 cup plain Greek yogurt
• 1/2 tsp salt, plus more to taste
• 1/2 tsp olive oil
• 1/4 tsp cracked black pepper

Spicy Aioli

• 1 cup mayonnaise
• 3 cloves garlic
• 1 tbsp lemon juice
• 1 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp cracked black pepper

Panko Crusted Deviled Egg Assembly

• Pickled eggs
• Avocado cream
• Spicy aioli
• 1 cup panko breadcrumbs
• 2 cups vegetable or canola oil (or other frying oil)
• 2 large eggs, whisked
• 1 cup all-purpose flour
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 dashes hot sauce (optional, like Diamond Crystal)
• Salt to taste
• 1/2 tsp paprika
• Fresh dill, chopped, for garnish (optional)

Instructions

Pickled Eggs (Prepare at least 24 hours in advance)

1. Boil Eggs: Bring a large pot of water to a boil. Gently add eggs and boil for 10 minutes.
2. Ice Bath: Prepare an ice bath. After boiling, transfer eggs to the ice bath for at least 10 minutes to stop cooking.
3. Pickling Solution: In a medium pot, combine rice wine vinegar, water, garlic, sugar, salt, and peppercorns. Bring to a boil, remove from heat, and add sliced red onions.
4. Pickle Eggs: Peel cooled eggs and place them in a bowl. Pour the pickling mixture and onions over the eggs. Refrigerate for at least 24 hours.

Avocado Cream (Prepare on assembly day)

1. Blend Ingredients: Combine avocado, lime juice, Greek yogurt, salt, olive oil, and black pepper in a blender. Blend until smooth and creamy, similar to yogurt consistency. Add water, 1/4 tsp at a time, if too thick. Season with additional salt to taste.
2. Refrigerate: Refrigerate avocado cream until ready to assemble.

Spicy Aioli (Prepare on assembly day)

1. Blend Ingredients: Combine mayonnaise, garlic, lemon juice, cayenne pepper, salt, and black pepper in a blender. Blend until well combined and smooth. Season with additional salt to taste.
2. Refrigerate: Refrigerate spicy aioli until ready to assemble. For easier plating, transfer to a squeeze bottle or piping bag if desired.

Panko Crusted Deviled Egg Assembly

1. Prepare Eggs: Remove pickled eggs from the pickling mixture (reserve onions and pickling liquid if desired). Eggs should have a slightly pink hue. Halve eggs lengthwise and scoop out yolks into a bowl.
2. Deviled Egg Filling: Mash yolks and mix in mayonnaise, Dijon mustard, and hot sauce (if using) until smooth. Season with salt to taste.
3. Breading Station: Set up three bowls: one with flour, one with whisked eggs, and one with panko breadcrumbs.
4. Bread Eggs: Coat each egg half in flour, then dip in whisked egg (letting excess drip off), and finally coat with panko breadcrumbs. Place breaded eggs on a plate.
5. Fry Eggs: Heat oil in a medium pot over medium-high heat. Line a plate with paper towels. Fry breaded egg halves in hot oil until golden brown and crispy.
6. Assemble: Place fried egg halves on serving plates. Pipe or spoon avocado cream into the egg cavities, followed by spicy aioli. Garnish with paprika and fresh dill, if desired.

Enjoy these Panko Crusted Pickled Deviled Eggs, a delicious taste of the innovative St Pete dining scene, right in your home! And for an authentic experience, be sure to visit Sonata Restaurant in St. Petersburg to savor the original creation and explore more of what St Pete dining has to offer.