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hot deviled eggs

by Jennifer Justus of Nashville Eats

The spicy crumb topping dusted over these eggs serves as the white bread component of the Nashville-style hot chicken experience. The hot sauce, mustard, and cayenne blend for a layered heat, while the pickle adds snap. The inspiration for the spicy crumb topping came from a garlic toast version I read about on A Farmgirl’s Dabbles blog.

Makes 2 dozen pieces
1 dozen eggs

For the filling:

1 tablespoon Dijon mustard
2 ½ tablespoons mayonnaise
3 teaspoons cayenne hot sauce
½ teaspoon cayenne pepper
2 tablespoons minced dill pickle

For the garnish:

½ teaspoon cayenne pepper
½ teaspoon light brown sugar
Pinch of ground cumin
¼ cup (30 g) bread crumbs
1 teaspoon vegetable oil
Dill pickle rounds, cut into wedges for garnish

Hard-cook the eggs by placing them in a saucepan, covering them with water, and bringing the water to a boil. Remove the pot from the heat and cover it. Allow the eggs to sit in the water for about 15 minutes.

Make the filling:
Slice the eggs lengthwise and drop the yolks into a medium bowl; arrange the egg white halves on a platter.

To the yolks, add the Dijon, mayonnaise, hot sauce, cayenne, and chopped pickle by mashing the mixture with the back of a fork. Set it aside in the refrigerator.

Prepare the garnish:
Combine the cayenne, brown sugar, and cumin with the bread crumbs in a small bowl. Heat the oil over medium and then toast the spiced bread crumbs for about a minute.

Fill the egg whites with the yolk mixture, top each one with a triangle of pickle and a sprinkle of paprika. Dust the eggs and platter with the spicy bread crumbs for color and crunch before serving.


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