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Uni Deviled Eggs

Featured during our May 2014 Collaboration Kitchen, this recipe was created by Chef Hanis Cavin of the San Diego-based Carnitas Snack Shack and his friend, New York-based chef, Henry Freidank. Along with his wife, Sara Stroud, Chef Hanis opened the first “SnackShack” in 2011 in the bustling neighborhood of North Park. Since then the pork-centric couple has opened two more locations – one at San Diego’s waterfront boardwalk, The Embarcadero, and the other in Del Mar, an affluent community in the city’s North County region.

Makes 24 servings.


  • 2 oz sea urchin (uni)
  • 12 hardboiled eggs
  • 5 slices bacon, cooked and finely chopped
  • Caviar
  • 2 cups vegetable oil
  • 1 cup sliced shallots
  • 2 tblsp mayonnaise
  • 1 tsp olive oil
  • 1/4 tsp pimento
  • Salt & pepper

How to Prepare:

  1. Cut hardboiled eggs in half lengthwise, separate egg yolks and egg whites. Set egg whites aside.
  2. In a large bowl, mix together egg yolks, sea urchin, mayo, olive oil, season to taste with salt & pepper. Set aside.
  3. Heat vegetable oil in a fry pan. Once hot, add shallots and fry until crispy. Drain and pat dry with paper towels.
  4. To plate: Fill egg white halves with uni mixture, dust with pimento, top with a teaspoon of caviar, crispy shallots and crispy bacon.*

*Our plating suggestion is how the original recipe was written. The photo, taken during Collaboration Kitchen shows an alternate version.


Sea Urchin Roe – Uni

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