The Incredible Edible Egg

Deviled eggs are a popular staple of most southern parties and celebratory events. There are tons of ways to stuff an egg and family recipes are often passed down over the generations to spice up the way to prepare and serve them. In honor of National Deviled Egg Day on Monday, Nov. 2, The Glass Onion is in search of the most creative egg recipe to feature on their menu on the official holiday.
The Glass Onion is hosting a special recipe competition. Known for their own delicious Jennie Ruth’s deviled eggs, The Glass Onion’s recipe is inspired by Chef Chris Stewart’s grandmother, Jennie Ruth (see recipe below).
Recipes for deviled eggs can be posted on Facebook or emailed to info@ilovetheglassonion.com for consideration. All submissions are due no later than Wednesday, Oct. 28. One winner will be selected and will receive the following:
• Be featured on The Glass Onion menu on Nov. 2, with name and name of egg recipe
• $50 gift certificate to The Glass Onion
• A copy of The Glass Onion Classics Recipe Book
• A jar of Thunder—Sweet Pepper Relish
• A dozen local eggs
The winning deviled egg will be served along with the popular Jennie Ruth’s Deviled Egg in honor of National Deviled Egg Day on Nov. 2. To learn more, visit www.ilovetheglassonion.com/blog-press/.
Jennie Ruth’s Deviled Eggs
These eggs are inspired by Chef Chris Stewart’s grandmother, Jennie Ruth.
Yield: 12 deviled eggs
Ingredients
• 6 large eggs
• 2 ½ tablespoon Thunder Sauce, or sweet pickle relish
• 1 Tablespoon mayonnaise
• 1 Tablespoon yellow mustard
• 1 ½ teaspoons hot sauce
Directions
1. Bring medium pot of water to a boil.
2. Add eggs; boil for 14 minutes. Have a bowl of ice water ready.
3. Transfer eggs to ice bath.
4. Once cool, remove from water and peel.
5. Slice eggs in half lengthwise and carefully remove the yolks.
6. Add the yolks, Thunder Sauce, mayonnaise, yellow mustard, and hot sauce to the bowl of a blender or food processor; run until smooth.
7. Alternatively, combine these ingredients in a medium bowl and work together using a fork until relatively smooth.
8. Spoon into the whites.