Deviled Eggs Five Ways

Deviled eggs are a family meal favorite and a staple for any holiday. We know everyone has their tried-and-true way of stirring up their yolk mixture, but if you’re looking to shake it up, Main House Executive Chef Josh Feathers is sharing his recipe and five fun suggestions for putting a Farm twist on your final presentation. Which one will you try?

Ingredients:
12 eggs
4 oz mayonnaise
2 Tablespoons apple cider vinegar
2 teaspoons kosher salt
2 oz Dijon mustard
¼ teaspoon paprika
¼ teaspoon sugar
¼ teaspoon cracked black pepper
⅛ teaspoon cayenne pepper
Fresh chives

Bring 3 cups of water to a rapid boil. Add the eggs and cook for 11 minutes. Remove the pot from heat and add a couple of handfuls of ice. Allow the eggs to cool in the ice bath. Drain and peel. Halve the eggs and remove yolks. Place the yolks in a small bowl. Rinse out the whites and set them aside.

Combine mayonnaise, vinegar, salt, mustards, paprika, sugar, pepper and cayenne. Mix until everything is evenly incorporated. Beat the egg yolks with your mayonnaise mixture. Taste and check seasoning. Fill the cavity of the egg whites with the deviled egg mixture. Cover the eggs and refrigerate. When you’re ready to serve, here are five ways to try:

1. For a traditional garnish, top with chopped chives or 2-inch bias-cut chives, crisscrossed on top of the egg halves.
2. Add a punch of flavor to your garnish by topping with Blackberry Farm’s Pickled Ramps and Ramp Chimichurri.
3. Put an unexpected finish on your dish by placing a piece of smoked trout on the egg, finished on top with trout roe.
4. For a little Southern flair, place a piece of shaved country ham into the yolk mixture before serving.
5. If you really want to change up the dish, instead of putting your deviled egg filling into the egg white, pipe or spread it on top of a grilled baguette. Then, chop your egg whites and sprinkle those on top like a garnish. They’ll never expect this twist on deviled eggs!