Jesse Houston’s Fine Deviled Eggs

You won’t be able to eat at Chef Jesse Houston’s Fine & Dandy restaurant until it opens later this year in Jackson, Mississippi. But the James Beard-nominated chef has sent over something to tie you over until then—a prized recipe straight off the Fine & Dandy menu, just for G&G readers.

Houston’s “Fine Deviled Eggs” are like all of Fine & Dandy’s food—delicious and a little nostalgic, with an elevated twist, like when grandma started dating again. Once the restaurant opens, you can choose from burgers like the “Standard,” the “Fine & Dainty,” or the “Steak Tartare, Darling,” with a side of “Tots We Didn’t Make.” Until then, count Houston’s deviled eggs as an ideal starter for your guests—and one more thing for us all to be thankful for.

Update from the Editors: Fine & Dandy is now open for business—and taking reservations, too.

Ingredients

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

Preparation

In a large pot, boil eggs for 10 minutes. Turn off heat and allow to sit until cool.

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.

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.

Using a pastry bag with a star tip, pipe the yolk mixture into the hard-boiled egg whites.

*Chef recommends topping with smoked salmon caviar, crispy fried shallots, and dill fronds.

Recipe from chef Jesse Houston of Fine & Dandy in Jackson, Mississippi