Food & Drink

Spreadable Deviled Egg Salad

A Bluegrass State chef shares his modern take on a classic Kentucky Derby recipe

Photo: Courtesy of 21c Museum Hotels

Inside the art-laden 21c Museum Hotel in Lexington, Kentucky, Lockbox bar and restaurant features jazzy decor, sky-high ceilings, and a bourbon menu fit for fanatics. There, executive chef Nick Fisherkeller has elevated the humble deviled egg in a way that’s perfect for Derby Day celebrations: His spreadable version, which the restaurant serves alongside house biscuits, saltines, country ham, and a variety of jams and pickles, honors its origins with a kick of mustard and paprika to balance out all that creaminess. “It’s a guaranteed crowd pleaser,” Fisherkeller says. “You can’t go wrong when paired with a bourbon-forward cocktail or an ice-cold beer.”

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  • Deviled Egg Salad (Yield: 6 cups)

    • 15 hard-boiled eggs, separated into yolks and whites

    • ¼ cup whole grain mustard

    • ¼ cup Duke’s mayonnaise or your favorite brand

    • 2 tsp. smoked paprika

    • ¼ tsp. cayenne

    • 3½ tbsp. bread and butter pickle juice

    • ½ tbsp. fresh-squeezed lemon juice

    • 1 tbsp. sugar

    • 1½ celery ribs, finely diced

    • 2 medium shallots, finely diced

    • 1 cup bread and butter pickles, finely diced

    • 2 tsp. celery seed

    • ¼ cup chives, thinly sliced

    • Salt, to taste


  1. Gently pulse egg whites in a food processor, until broken down into small pieces. Remove and set aside.

  2. In the food processor, combine egg yolks, mustard, mayo, smoked paprika, cayenne, pickle juice, lemon juice, and sugar until smooth.

  3. Fold together whites, the yolk mixture, celery, shallot, pickles, celery seed, and chive. Season to taste.

  4. Prepare a day ahead for lower stress, and serve with a choice of crackers or toasted brioche. For an added treat, serve with thinly sliced country ham. Cheers!