When chef Trevor Higgins was growing up in Cleveland, Tennessee, deviled eggs were a tradition at family get-togethers. “My grandmother, who’s ninety-three now, had those neat old platters, and she would bring out tons of deviled eggs for us to snack on before the meal,” says Higgins, who serves his own ramped-up version of the dish at his new restaurant, Roost, in Greenville, South Carolina. “I go classic with mustard and mayonnaise, but the twist is I add a drop of Sriracha and bacon fat.” We’ll take a dozen, please.
The Southerner's Handbook
How to Make Devilish Deviled Eggs
A kicked-up version of the classic
photo: Peter Frank Edwards
6 cups cold water
2 tbsp. vinegar
8 large eggs
1/4 cup mayonnaise
1 tsp. whole-grain mustard
1/4 cup Sriracha hot sauce
1 tsp. rendered bacon fat
Salt and pepper
4 oz. smoked salmon (optional)
Combine water and vinegar in a medium saucepan. Gently add eggs and bring to a boil, then reduce heat to medium and simmer for 1 to 2 minutes more. Remove pot from heat and let sit for 10 minutes. Transfer eggs to an ice bath and chill for 5 minutes; peel. Halve eggs lengthwise and scoop out yolks.
Combine egg yolks, mayonnaise, mustard, Sriracha, and rendered bacon fat in a medium bowl; season to taste with salt and pepper. Whisk ingredients until smooth. Using a piping bag, fill the egg whites with the mixture. Top with a small slice of salmon, if desired. Serve immediately.
Recipe from chef Trevor Higgins of Roost in Greenville, South Carolina.
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