Drogon's Djablo Djeviled Eggs

We used Smoked Djablo Sauce as a fiery twist for our Game of Thrones Finale viewing party last weekend. If you plan on binge watching the series from the very beginning because you already miss it, here’s how you can make your own! (Or if you just love deviled eggs, make this recipe without the food coloring!)


  • 10 Hard boiled eggs, with shell on

  • Food coloring

  • 3/4 cup Mayo (or sub plain yogurt)

  • Salt to taste

  • 1 tbsp Smoked Djablo

  • 1 tsp Smoked Paprika (and some for garnish

  • Finely chopped chives for garnishing


  1. Roll the eggs around on the counter until the shells are cracked but still attached to the shell.

  2. Fill a small bowl with water, and add a few drops of your food coloring.

  3. Place eggs in the colored water and let them hang out for a while. If you have the time, at least 20 minutes of soaking time is best. 

  4. Once they've soaked, use a spoon to fish out the egg. Remove the shell.

  5. Slice eggs in half and scoop out the yolks. Add yolks to a small bowl.

  6. We used a toothpick to cross hatch some of the leftover food coloring on top of the halved eggs.

  7. Place mayo, Smoked Djablo, smoked paprika, salt into the bowl and mix well. 

  8. Spoon mixture into a Ziploc bag and cut a small hole at one corner, pipe the filling into eggs.

  9. Garnish with smoked paprika and sprinkle finely chopped chives on top!

Laura Dadap
Easy Hot Hummus

We made a TON of this hot hummus last weekend and have been snacking on it all week! Impress your friends by setting out some crudités with your this unique twist! The best part about this simple recipe is that you can adjust ingredients to taste, we ended up using a bit more olive oil because our hummus came out really dense and fluffy!


  • 1/2 cup of tahini

  • 1/4 cup extra virgin olive oil (plus more for garnishing)

  • 6 garlic cloves

  • 2 15-oz cans of chickpeas (garbanzo beans), drained

  • 1/4 cup Djablo Original or Smoked (plus more for garnishing)

  • 1/4 cup freshly squeezed lemon juice

  • 1/2 cup water

  • 1/2 teaspoon of salt

1  In a food processor, combine the tahini and olive oil and pulse until smooth.

2 Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. Add more salt or lemon juice to taste.

3 Spoon into serving dish and garnish with olive oil, and a swirl of Djablo for a pop of color!

Laura Dadap
Maura's Hangover Salmon

Special Thanks to our dear friend Maura for coming up with this epic hangover cure!

Hangover Salmon by Maura S.

Serves 2-4, depending on how wretched the hangover is and how many folks are suffering

I’m not advocating you go out and catch a hangover in order to enjoy this recipe, but listen: hangovers happen. When they do, we all know there are go-to foods people have long-called hangover panaceas. I suggest adding this dish to your repertoire. This is also a good meal when you’ve not over-consumed, so dig in!


  • 2 fresh quality salmon fillets with skin on, totalling a generous 1lb

  • 1 big bunch of asparagus, hard bottoms trimmed

  • *2 tablespoons of olive oil*

  • Coarse Kosher salt to taste

  • Cilantro, if you’re into it

  • For the salmon’s glaze:

    • 2 tablespoons of raspberry preserves (you could also use honey, if you have it in your cupboard)

    • 2 tablespoons Djablo Hot Sauce (I highly suggest the green one)

    • *1 ¾ tablespoons of soy sauce


  • Preheat the oven to 450º.

  • Line a sheet pan with foil.

  • Pat your salmon fillets dry with a paper towel and set them aside.

  • Make the salmon glaze: using a small bowl, add together the preserves and the hot sauce and mix until they’ve commingled quite nicely. Then, mix in the soy sauce. I use a little baby whisk, but a fork is great for this job too. The glaze should be nice and thick, but it should not be chunky. If you want to add a bit more soy sauce to thin it out, go for it. Follow your heart.

  • Pour and spread half of the olive oil on half the foiled sheet pan—that’s where you’ll put the fish soon.

  • Place the trimmed asparagus on the other half of the pan. Drizzle the rest of the olive oil on the asparagus and toss with your clean hands to coat it. Add coarse kosher salt to your own taste and give it another quick toss.

  • Gently place your salmon fillets, skin down, on the oiled half of the tray.

  • Using a silicone brush, if you have one, top the salmon fillets with the glaze. Really slather it on there; this shit is good.

  • Bake the one tray in the oven for 14-15 minutes.

  • Take the one tray out of the oven when the dinger dings.

  • Plate the dish however you’d like. It’s probably been a rough day—hangovers, am I right?—so my advice is to keep it really simple.

  • Top your glazed salmon fillets with cilantro if you’re keen. If you’re not into cilantro, skip this bit and just start eating.

*Listen, we all have different levels of oil we like to use. Practice discretion and good judgment, and if you don’t want to use this much or this little, do what you want. It is your kitchen. Honestly, the same goes for the soy sauce. When the salmon glaze looks good to you, it is. Just make sure it isn’t too thin.

Laura Dadap
Recipes Coming Soon!

As a music student in his twenties, my dad played guitar during dinner service at a French Restaurant called “Terrace in the Sky” in Morningside Heights. It was at this very restaurant that he met my mother, who teamed up with him to play violin and guitar duets.

After hours the head chef, Dusan Bernic, a Yugoslav-born refugee and owner of the restaurant invited my dad into the kitchen to learn arts and mysteries of food preparation. He taught my dad the restaurant’s signature Beef Wellington with caviar lined pastry, and revealed the most delicious cuts of meat were the cheap cuts on the ends.

Pairing these skills with his experience as the 13th of 14 siblings, my dad started to experiment with stretching a dollar to entertain his loved ones. Over family holidays, he started to develop signature dishes and flavors that joined his Southeast Asian roots and his newly acquired techniques.

We love the idea of how our stories can be told through our cooking, and those stories are a part of the recipe that makes us special and extraordinary. In addition to sharing ideas and recipes using Djablo Sauce, we can’t wait to share the stories behind our dishes.

Laura Dadap