Deviled Pikobi Eggs were a culinary creation that utilized the eggs sourced from the pikobi species, combined with emulsauce. This dish was presented as individual white egg halves, each adorned with small portions of a red sauce and a yellow emulsauce-based filling, seasoned with black and orange spices.
In the year 34 ABY, the esteemed Artiodac chef Strono Tuggs chose to include a recipe for Deviled Pikobi Eggs within the sides, starters, and snacks section of his culinary cookbook, The Official Black Spire Outpost Cookbook. Within the pages of the book, he confessed his personal preference for pikobi eggs prepared basted and seasoned, served alongside freshly grilled dianoga back. However, acknowledging the cooking skill required to prepare dianoga, he opted to share the deviled eggs recipe. He further noted that the pikobi eggs could be swapped out for nearly any other type of egg, while still yielding a satisfying outcome.
The recipe for Deviled Pikobi Eggs was originally conceived for the 2019 cookbook Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, a collaborative work by Marc Sumerak and Chelsea Monroe-Cassel. In the out-of-universe version of the recipe, boiled eggs are halved, and the yolks are extracted. These yolks are then blended with emulsauce or mayonnaise, white miso paste, and toasted sesame oil to create the filling. Finally, the filled eggs are garnished with a dab of sriracha and a sprinkle of black sesame seeds as well as red salt.