Nashville Hot Deviled Eggs are a spicy twist on a classic family recipe.Deviled Eggs are a family tradition, dating back many, many years. I can remember my mother making them for Sunday dinner on many occasions. It seemed as if most families enjoyed deviled eggs as I was growing up, and that most people you ask will say they even had a special plate for them. I can remember it vividly: white milk glass with the bumpy texture and exactly twelve impressions to cradle these beauties in.Now unfortunately my mother is no longer here to get her to add a comment or two about how this whole tradition started, but Jackie and I have recently thought about asking her mom to fill us in the tradition of deviled eggs in her family and whether or not she had the same special dish. To date myself and take this a step further, I remember us having the Tupperware tray made of colorful molded plastic with a clever snug lid (and handle!) that held that same dozen eggs safely for transport to a pot luck dinner or even a Sunday picnic in the park.This modern version of a classic, which we are calling Nashville Hot Deviled Eggs, takes a traditional recipe and kicks it up with a little “Nashville heat”, like you see in the popular Nashville chicken recipes that are popping up on menus in this area lately. We served this with a vegetable medley that is sweet (and a little sour), complementing the spice of the eggs perfectly. Whichever style you make, traditional or our Nashville Hot, make sure to find one of the right vessels to cradle all that goodness to preserve the integrity of this classic recipe.
A spin on a traditional flavor. This combines a savory blend of spices and is served with pickled veggies.
- 8 eggs- hard boiled, peeled and cooled
- 1/4 C +2 Tbsp mayonnaise
- 2 Tbsp yellow mustard
- 1 Tsp Berbere spice
- Pinch of cayenne powder
- 1 Tbsp honey
- Salt and Pepper to tatste
- 1 C pickled gardienere (pickled veggies)
- For sauce:
- 1/2 C Mayo
- 1 Tsp Berbere spice
- 1 Tsp white vineger
- 1 Tsp honey
- Pinch of salt and pepper
- Cut eggs in half lengthwise and remove yolks into a medium bowl. Add mayo, mustard , cayenne, berbere and honey. Mix well until it forms a smooth consistency.
- Transfer to a pastry bag and pipe equally into all eggs.
- To make sauce:
- Combine all ingredients, mix and allow to sit for 5 minutes.
- Assemble eggs on platter with veggies and drizzle sauce over eggs.
- We placed ours over a bed of arugula.