JIM HAGY / CHEF'S MARKET CATERING & RESTAURANT
Nashville Hot Chicken Deviled Eggs:
6 large eggs
½ cup chopped chicken breast
1 Tablespoon lard
½ teaspoon cayenne pepper
1/3 teaspoon light brown sugar
¼ teaspoon paprika
¼ teaspoon garlic powder
3 cornichions (small pickled cucumbers), cut lengthwise into quarters
1 slice of bread, cut into quarter size triangle points and toasted
· Place eggs in a single layer in a saucepan and cover with cool water 1 ½ inches above the eggs. Heat on high until
water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
· Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for one minute.
· Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
· Slice eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the
yolks into a fine crumble using a fork.
· In a small bowl mix the lard, sugar and spices. Slightly warm the mixture, then add back to the cooked yolk mixture.
· Carefully mix in chopped chicken.
· Garnish with mini toast point and cornichon slices.
Belle Meade Deviled Eggs:
6 large eggs
3 ounces Greek yogurt
2 ounces cream cheese
1 ½ teaspoons fresh, finely chopped tarragon
½ teaspoon Dijon mustard
1 cup crab meat
Lemon zest
Pinch of salt and pepper
· Place eggs in a single layer in a saucepan and cover with cool water 1 ½ inches above the eggs. Heat on high until
water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
· Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for one minute.
· Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
· Slice eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the
yolks into a fine crumble using a fork.
· Add Greek yogurt, cream cheese, Dijon mustard, tarragon and a ½ cup of the crab meat.
· Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.
· Garnish with fresh tarragon, remaining crab and lemon zest before serving.
Green Eggs and Ham Deviled Eggs:
6 large eggs
1 ½ Tablespoons of mayo
1 avocado, diced
¼ teaspoon crushed red pepper
Pinch of black pepper
1/3 teaspoon garlic powder
1 Tablespoon finely chopped red onion
1 ounce diced crisp prosciutto or county ham
· Place eggs in a single layer in a saucepan and cover with cool water 1 ½ inches above the eggs. Heat on high until
water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
· Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for one minute.
· Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
· Slice eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the
yolks into a fine crumble using a fork.
· Add mayo, avocado, red pepper, black pepper, garlic powder and red onion.
· Evenly disperse heaping teaspoons of the mixture into the egg whites.
· Garnish with crisp ham and red pepper.
