Dressed vs Deviled Eggs
It’s the time of year when our fancy turns to springtime celebrations and racetrack tailgating. Holly Hill Culinary Director Tyler McNabb and Events Chef Scott Darnell share two delightfully different takes on how to dress up (or devil down) your eggs!
And no matter how you fill them, we always recommend using local eggs, like those from Happy Jack’s Farm and good quality mayo, like Dukes!
Dressed Eggs
recipe by Culinary Director Tyler McNabb
Ingredients
6 eggs
⅓ cup mayonnaise
2 t granulated sugar
Dash of cayenne
¼ t salt
1 t apple cider or white wine vinegar
2 t heavy cream
Directions
In a medium saucepan, cover eggs with cold water, place on a burner & set to high. Bring to a rapid boil then remove from heat and cover pot – let stand for 12 minutes. Drain eggs and cover with cold water to chill. Once cool enough to handle, peel the eggs and halve. Gently scrape out the yolk directly into the bowl of a food processor. (If you don’t have a food processor you can push the egg yolks through a fine mesh sieve or mash with a fork, then use a hand mixer to finish the recipe.)
Add remaining ingredients to the bowl of the food processor. Purée until creamy and free of lumps (you may need to stop to scrape down the sides of the bowl once or twice.) Scoop filling into your reserved egg halves and enjoy immediately or cover and chill for later. These eggs are simple and elegant and make a wonderful base for a variety of toppings such as smoked salmon, country ham, blanched asparagus tips, or capers. Bone apple teeth!
Tips from Ty- The mixture should be creamy but thick enough to stand up on its own, it should be slightly sweet, with just a hint of acidity. Taste for seasoning and adjust to your liking (be careful! Add too much vinegar or mayonnaise and you will end up with runny dressed eggs)
Deviled Eggs
recipe by Events Chef Scott Darnell
Ingredients
6 eggs
½ cup mayo
1 t yellow mustard
2 T dill pickles, chopped
2 t sweet red pepper, fine diced
2 t chopped chives
salt & pepper to taste
sriracha sauce
smoked paprika
Directions
Hard boil eggs, chill, peel and cut in half. Remove yolks into a mixing bowl. Add mayo, chopped pickles, diced peppers, and chopped chives. Season with salt & pepper, mash very well with a fork and then spoon or pipe filling back into egg whites. Garnish with a light dusting of smoked paprika and a drop of sriracha.
Tips from Scott – In addition to the use of local eggs, Scott recommends Pop’s Habagardal dill pickles & Bourbon Barrel Foods Smoked Paprika!
And when it comes to boiling your eggs, inspired by an old mentor he says “don't overthink it. It's an egg. Boil it for a while in water on the stove. “
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
Related Content
Our Bouquet Garni
A bouquet garni flavors everything we do. It’s the perfect illustration of our focus on Kentucky’s food culture – and how our stories grow richer together. Farmer and long-time collaborator David Wagoner has brought our bouquet garni to life on the grounds of Holly Hill Inn and is a wealth of knowledge and creativity.
