Fine Deviled Eggs

  • 12 eggs, boiled
  • ½ cup Duke’s mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1 ½ tsp. Louisiana Hot Sauce
  • ¼ tsp. turmeric
  • 1 pinch ground clove
  • ½ tsp. Kosher salt
  • 2 tsp. pickle brine
  • 1 tsp. sugar
  1. In a large pot, boil eggs for 10 minutes. Turn off heat and allow to sit until cool.
  2. Peel eggs and slice in half lengthwise. Remove the yolk and save the halved egg whites. Pass the yolks through a mesh strainer until fine.
  3. In a large mixing bowl, add strained egg yolks, mayonnaise, Dijon, lemon juice, hot sauce, turmeric, clove, salt, pickle brine, and sugar. Stir until evenly mixed.
  4. Using a pastry bag with a star tip, pipe the yolk mixture into the hard-boiled egg whites.
  5. *Chef recommends topping with smoked salmon caviar, crispy fried shallots, and dill fronds.

Miss Verbina’s Pimento Cheese

1 pound sharp yellow cheddar
1/4 pound cream cheese, softened
1 teaspoon freshly ground white pepper
3 large red bell peppers, roasted, peeled, seeded, and chopped
1/2 cup homemade mayonnaise or best-quality commercial mayonnaise
1 teaspoon sugar
Splash of hot sauce, such as Tabasco or Cholulu
1/8 teaspoon cayenne pepper (optional)

Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater.

Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly.

Refrigerate and serve chilled.