Dish of the week: Deviled Eggs from Proof and Provision
Deviled eggs are a classic dish that can be found on the menu at any cookout or picnic. The egg yolk mixture is a combination of mayonnaise, mustard and vinegar, and toppings vary depending on the chef.
For chef Mark Breault, the executive chef of Proof and Provision and the Georgian Terrace hotel, each week is a new chance to bring new flavors to deviled eggs.
The deviled eggs on the menu at Proof and Provision are not your average eggs. “We want to take each thing we do to the next level,” Breault said. “With the weekly rotation of the deviled eggs, it gives my team the opportunity to be creative.”
The team has created Buffalo chicken deviled eggs, which incorporate Buffalo sauce into the traditional mix of the yolk and are topped with a small piece of fried chicken; a basil pesto deviled egg; and a bacon ranch deviled egg that was particularly popular, Breault said. “We soaked the bacon in bourbon for three days and then coated it with brown sugar before slow-baking it.”
The deviled eggs at Proof and Provision have become a signature item on the menu, and Breault said they will continue to come up with new flavors for the foreseeable future.
Having a special event at the hotel? Breault also offers the deviled eggs on the menu at catered events and weddings at the hotel.
Proof and Provision. 659 Peachtree St. NE, Atlanta. 404-897-5045, www.proofandprovision.com.
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