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Recipe Road Test: Hot Deviled Eggs from "Nashville Eats"

NashvilleEats200The Nashville Eats cookbook has a multitude of good things to make and I'm especially enamored with their hot & spicy dishes like the Hot Fried Chicken (and the Hot Fried Chicken Sandwich) and this one, the Hot Deviled Eggs. 

Deviled eggs are as welcome at a backyard picnic as a high brow restaurant, depending on the filling, and I like trying new variations of this classic both in restaurants and in my kitchen.  Unfortunately, I have yet to peel my own hard boiled eggs without inflicting some divots into nature's perfect shape but when they're really good no one seems to care if they aren't perfectly smooth on the bottom.  

HotDeviledEggsI made my first batch of Hot Deviled Eggs for a barbecue last weekend and I'm not kidding, they were gone in 15 minutes.  The first person to try them immediately ate three and asked if I'd brought more. 

The secret is a noticeable but not overpowering heat in the filling and the dusting of toasted cayenne-brown sugar-bread crumbs* on the top (along with a tiny dill pickle wedge) that adds something special. 

Below is the recipe, and above is how mine looked right before the last ones disappeared (and seriously, I had set them down less than ten minutes before I took this picture).  I still need to buy one of those platters with the ice layer but somehow I think the Hot Deviled Egg looks perfectly at home on a foil-covered paper plate.  I will warn you though--make some extra and eat them before you go or you may not get any once you set that plate down...

*full disclosure - I used Panko instead of bread crumbs because it's what I had and my white bread didn't dry out fast enough to make fresh bread crumbs


The spicy crumb topping dusted over these eggs serves as the white bread component of the Nashville-style hot chicken experience. The hot sauce, mustard, and cayenne blend for a layered heat, while the pickle adds snap. The inspiration for the spicy crumb topping came from a garlic toast version I read about on A Farmgirl's Dabbles blog.

Makes 2 dozen pieces
1 dozen eggs

For the filling:
1 tablespoon Dijon mustard
2 1/2 tablespoons mayonnaise
3 teaspoons cayenne hot sauce
1/2 teaspoon cayenne pepper
2 tablespoons minced dill pickle

For the garnish:
1/2 teaspoon cayenne pepper
1/2 teaspoon light brown sugar
Pinch of ground cumin
1/4 cup (30 g) bread crumbs
1 teaspoon vegetable oil
Dill pickle rounds, cut into wedges for garnish

Hard-cook the eggs by placing them in a saucepan, covering them with water, and bringing the water to a boil. Remove the pot from the heat and cover it. Allow the eggs to sit in the water for about 15 minutes.

Make the filling:
Slice the eggs lengthwise and drop the yolks into a medium bowl; arrange the egg white halves on a platter.

To the yolks, add the Dijon, mayonnaise, hot sauce, cayenne, and chopped pickle by mashing the mixture with the back of a fork. Set it aside in the refrigerator.

Prepare the garnish:
Combine the cayenne, brown sugar, and cumin with the bread crumbs in a small bowl. Heat the oil over medium and then toast the spiced bread crumbs for about a minute.

Fill the egg whites with the yolk mixture, top each one with a triangle of pickle and a sprinkle of paprika. Dust the eggs and platter with the spicy bread crumbs for color and crunch before serving.

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