From the menu of … Holeman and Finch Public House, 2277 Peachtree Road N.E., Atlanta. 404-948-1175, www.holeman-finch.com
Q: I have loved everything on the Holeman and Finch Public House menu but every time I go there I have to get the deviled eggs three ways. I would love to start making it at home. Thank you. — Tim Pruyn, Smyrna
A: Chef Linton Hopkins writes that "Deviled eggs and pimento cheese are staples on the menu at Holeman and Finch Public House because they are quintessential Southern cocktail foods. We host a party every night at the restaurant and this, to me, is representative of hospitality. Deviled eggs are great fare for Easter, Fourth of July and all home entertaining, really."
Hopkins specifies fresh farm eggs for several reasons. “When someone purchases eggs from a local farmer that cares about how their animals are raised, they are mindfully putting money into good food practices and their own community. In addition, the chickens eat a varied diet as they roam cage-free and this results in a beautiful yellow-orange yolk.” He also thinks they are delicious.
Holeman and Finch Public House offers a plate of deviled eggs with three variations: bread and butter pickle, bacon and pepper.
Holeman and Finch Public House’s Deviled Eggs
The recipe below is for the pepper version of the Holeman and Finch deviled eggs. To make the bacon version, eliminate the cayenne and replace with 2 tablespoons crisp, crumbled bacon. To make the bread and butter pickle version, eliminate the cayenne and replace with 2 tablespoons minced bread and butter pickle.
6 fresh farm eggs
3 tablespoons mayonnaise
1/2 tablespoon grated onion
1 teaspoon Dijon mustard
1/4 teaspoon salt plus extra for egg whites
1/4 teaspoon black pepper
1/8 teaspoon cayenne
A few shakes Tabasco
Paprika, for garnish
In a large saucepan, cover eggs with cold water. Have a bowl of ice water ready. Bring water to a boil and cook 10 minutes. Stir gently in the beginning to set the yolk in the middle of the eggs. After 10 minutes, transfer eggs to ice water and allow to cool.
Peel eggs, then cut in half lengthwise and move yolks to a small bowl. Mash yolks with a fork. Stir in mayonnaise, onion, mustard, 1/4 teaspoon salt, pepper, cayenne and Tabasco. Season egg whites with salt and fill with yolk mixture. Garnish with paprika. Makes: 12
Per serving: 58 calories (percent of calories from fat, 78), 3 grams protein, trace carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 107 milligrams cholesterol, 104 milligrams sodium.
About the Author
