RECIPE: Make Local Three’s Deviled Eggs

Local Three’s Deviled Eggs
Courtesy of Layla Ritchey

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Local Three’s Deviled Eggs Courtesy of Layla Ritchey

I love deviled eggs, and lots of restaurants make very fancy versions. But at Local Three, the deviled eggs are classic and delicious. I order the Redneck Mezze just for those eggs. What’s the recipe? — Geoff Brown, Sandy Springs

Local Three opened in 2010, a collaboration between Chris Hall, Todd Mussman and Ryan Turner. The Redneck Mezze platter appears on the menu occasionally during the spring and summer. The platter features pimento cheese, butter crackers, pickles, fried jalapenos, comeback sauce and these classically prepared deviled eggs.

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Local Three’s Deviled Eggs
  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Cayenne or Tabasco, to taste
  • Paprika and chopped chives, for garnish
  • In a medium saucepan, arrange eggs in a single layer. Add water to cover by 3 inches. Bring water to a boil over high heat, then remove from heat, cover saucepan, and let rest 15 minutes.
  • Prepare an ice bath by filling a medium bowl with ice and cold water. Transfer the eggs to ice bath and let rest until cool. Firmly tap each egg on counter until cracks form all over the shell. Peel eggs under cold running water.
  • Dry eggs and slice in half lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites.
  • Add mayonnaise to yolks and stir until smooth. Stir in vinegar and mustard, then season to taste with salt, pepper, and either cayenne or Tabasco. Spoon yolk mixture back into egg white halves and garnish with paprika and chopped chives. Makes 12.

Nutritional information

Per serving: Per serving: 39 calories (percent of calories from fat, 69), 3 grams protein, 1 gram carbohydrates, trace fiber, 3 grams total fat (1 gram saturated), 93 milligrams cholesterol, 68 milligrams sodium.

From the menu of ... Local Three Kitchen & Bar, 3290 Northside Parkway, Atlanta; 404-968-2700,

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