Tampa Bay, St. Pete, St. Petersburg, FL, Florida, City Guide, Where to eat, Where to drink, Where to shop, Travel Guide, Tampa Bay Guide, Chefs, Bartenders, Markets, Where Chefs Eat, Where Bartenders Drink, Chefs Feed, Insiders Recommendations, Go Where The Pros Go, Southern Florida, West Coast, Gulf Coast, Tarpon Springs, Beer, Cocktails, Drinks,Pros


Chef Zack Gross of Z GRille - St. Petersburg, FL


Photograph courtesy of Z Grille





F.E.D. Photos | Instagram

Check more photos and follow us on Instagram at FindEatDrink.

California Deviled Eggs

Recipe courtesy of chef Zack Gross of Z Grille in St. Petersburg, FL


- 4 avocados

- ¼ red onion

- ½ cup spinach

- 1 bunch cilantro

- 1 quart egg yolks / from 6 dozen hard-boiled eggs

- 5 limes, juiced

- 1 serrano pepper

- 1 cup mayonnaise

- granulated garlic

- cumin

- salt and pepper


1) Mix all ingredients together in a food processor.

2) Pipe into hard boiled egg white halves.

3) Garnish with bacon, thinly sliced jalapeño, spot of hot sauce.





Ingredients & Flavors

I love eggs. I look at them as two things you can put anything in and people will try them. We create the deviled eggs based on what we have in the cooler. Sometimes some of them are made out of mistakes, like if we overcooked the bacon and it was too crispy.

Yesterday we had two deviled eggs: the beet and goat cheese as well as the smoked trout caviar and lemon chive. Today it’s going to be a red hot egg and a blue cheese bacon spinach egg. The other day, we added a crunchy bacon, horseradish, caramelized onion deviled egg.


We buy regular extra-large eggs and hold them for 2 or 3 days in the cooler. Aging eggs is an interesting thing because it helps the process. There’s a whole bunch of science on how to get the perfect deviled egg and I can tell you not all of them are exact. We can make eggs for 6 weeks straight and not lose a single one of them. Then we’ll make 2 or 3 in a row and we’ll lose half a dozen eggs out of a dozen. Either they don’t hold right or they break or the yolk’s not centered.


1. To center the yolk, lay out the eggs on their side for an hour before you’re going to do them.

2. Start with cold water.

3. Don’t put too many in the pan or pot to do them.

4. When the water gets to a rapid boil, turn off the heat and cover the pot for 20 minutes.

5. After the 20 minutes is up, immediately shock them with ice water and leave them there for another 30 minutes before peeling them.