Deviled Pikobi Egg

"Luckily, pikobi eggs are plenty good on their own and can be served in a variety of ways, from scrambled to deviled. And if you don't ain't got pikobi on your world, don't worry. This recipe works pretty darn well with just about any other kind of egg, too!"

- Strono Tuggs

Deviled Pikobi Eggs was a dish made using the eggs of the pikobi species and emulsauce. A serving consisted of individual white egg halves with dollops of a red sauce dotted on them and a yellow filling made using the emulsauce in the center, seasoned with black and orange spices.

At some point following the Battle of Takodana in 34 ABY, the Artiodac chef Strono Tuggs included a recipe for Deviled Pikobi Eggs in his cookbook, The Official Black Spire Outpost Cookbook. He admitted in the book that he personally preferred his pikobi eggs served with some freshly grilled dianoga back, but since most readers would not have the skill required to cook a dianoga, he instead included the simpler deviled eggs recipe. He also claimed that the pikobi eggs in the dish could be substituted for almost any other type of egg and still produce a good result.

Behind the scenes
Deviled Pikobi Egg was created as a recipe for the 2019 cookbook Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was written by Marc Sumerak and Chelsea Monroe-Cassel. The out-of-universe recipe requires eight eggs, half a cup of emulsauce or mayonnaise, a table spoon of white miso paste, quarter of a teaspoon of toasted sesame oil, a teaspoon of siriracha and a pinch of black sesame seeds and red salt.

The recipe instructs the reader to boil the eggs then cool, peel and halve them before removing the yolks. The remaining ingredients other than the siracha and garnishes are then mixed with the yolks into a mix that is added to the center of each egg. The siracha is then dripped on the egg whites and the garnishes added to the yolk mix.