A Year-Round Guide to Franklin and Nantahala

Note: All of the recipes below require 1 dozen large eggs (24 halves) and their yolks. Basic Deviled Eggs ¼ cup Duke’s mayonnaise 2 tablespoons Mount Olive Bread & Butter

Rosemary and Goat Cheese Strata

Note: All of the recipes below require 1 dozen large eggs (24 halves) and their yolks. Basic Deviled Eggs ¼ cup Duke’s mayonnaise 2 tablespoons Mount Olive Bread & Butter

6 Deviled Egg Recipes with a North Carolina Twist

Note: All of the recipes below require 1 dozen large eggs (24 halves) and their yolks.


Basic Deviled Eggs

¼ cup Duke’s mayonnaise
2 tablespoons Mount Olive Bread & Butter pickle cubes
2-3 tablespoons sweet pickle cube juice
2 teaspoons sugar
½ teaspoon white pepper

Mash one dozen egg yolks with fork. Add all ingredients and stir to blend. Garnish with paprika.


Rise ’n’ Shine Breakfast Deviled Eggs

4 slices maple bacon, cooked and crumbled (drippings reserved)
2 tablespoons bacon drippings
2 small, unpeeled red potatoes, grated
3 tablespoons finely diced onion
2 tablespoons butter, softened
1 tablespoon pure maple syrup
freshly ground black pepper
chives for garnish

In a small sauté pan, heat bacon dripping on medium heat. When hot, add grated potatoes and onion. Cook until the potatoes are crispy and onions are golden. In a small bowl, combine egg yolks with softened butter, maple syrup, and pepper, mashing with fork until blended and creamy. Fold bacon and potato-onion mixture into yolk mixture. Spoon into egg whites. Garnish with chopped chive. Best if served warm or room temperature. Note: If filling is a bit too stiff, add 1 tablespoon bacon drippings with the butter.


Sweet Pete’s Deviled Eggs

2 tablespoons Texas Pete
2 teaspoons sugar
¼ cup Duke’s mayonnaise
¼ cup blue cheese crumbles
¼ cup finely diced celery

Add Texas Pete, sugar, and mayonnaise to egg yolks. Mash together until well blended.  Gently fold in blue cheese and celery. Fill egg whites. Garnish with a few shakes of Texas Pete and celery leaves.


Swiss Pimento Cheese Deviled Eggs

½ cup pimento cheese
½ cup grated swiss cheese
¼ cup diced red bell pepper
½ teaspoon white pepper
½ teaspoon granulated garlic
¼ teaspoon salt

Mash egg yolks with fork until crumbly. Add cheeses, red bell pepper, and spices to yolks. Fold together until well blended. Fill egg whites and garnish with red pepper pieces.


Sassy Habañero Deviled Egg

½ cup diced Miss Jenny’s Habañero Bread and Butter Pickles
4 tablespoons pickle juice
½ teaspoon ground cumin
¼ cup chopped cilantro
1 jalapeño or habañero pepper, sliced into rings
¼ teaspoon salt

Add diced pickle, juice, cumin, cilantro, and avocado to egg yolks. Fold together until well blended. Fill egg whites with mixture. Garnish with pepper rings.


Carolina Coast Deviled Eggs

¼ cup Duke’s mayonnaise
½-1 teaspoon seafood seasoning
2 tablespoons pickle juice
2 tablespoons Mt. Olive Sweet Relish pickle cubes
4 tablespoons red onion, finely diced
Kernels from 1 ear roasted corn
½ cup North Carolina lump crab meat

Add mayonnaise, seasoning, and juice to egg yolks. Mash together with fork until well blended. Gently fold in pickle, onion, corn, and crab. Stuff egg whites with mixture. Garnish with corn and dust with seasoning.

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This story was published on Feb 19, 2014

Wendy Perry

Wendy Perry is a recipe developer, personal chef, and Franklin County native.