Growing up in the South, deviled eggs were a part of every Easter celebration, always found at potlucks and cookouts, and were always made basically the same way- eggs, mayonnaise, a little mustard, and pickle relish with a dusting of paprika on top. My Uncle Joe made the best deviled eggs! He never held back on the mayo and always salt and peppered them just right.
In Tennessee, we’ve learned that deviled eggs are referred to as, “dressed eggs” because they are often served at church picnics and potlucks and presumably, it just isn’t proper to talk about the devil while in church (especially while eating something so delicious!).
I haven’t made many dressed eggs of my own but I have seen so many different versions in cooking magazines lately that I started concocting my own versions in my head. I finally came up with these two varieties- one using avocado and cilantro and one using kimchi which we always seem to have in our refrigerator as of late. We enjoyed them with some sauteed collards from our CSA and this recipe from awhile back for Herby Pecan Baked Chicken (only it being summer now, I substituted all the dried herbs for fresh and added 3 cloves of garlic in with the nuts and herbs which was delicious).
Kimchi Dressed Eggs
½ tsp Salt
¼ cup chopped Kimchi (with a little of the liquid)
1 Tbsp Mayonnaise
Srircha Hot Sauce
Avocado Dressed Eggs
½ tsp Salt
1 Tbsp Mayonnaise
½ tsp Lime Juice
Salt & Pepper to taste
Cilantro (a little bit chopped to mix in the egg yolk mixture and a small piece to garnish each of the 12 egg halves)
Put the eggs in a saucepan and pour water over them to cover them by 1-2 inches. With the stove on high heat, bring the water to a full rolling boil and then immediately turn the heat off. Remove the saucepan from the burner and cover with a lid. Let sit for exactly 10 minutes. Pour the hot water out of the pan and rinse the eggs with cold water to stop all cooking. Roll the eggs around to crack the shells. Place in a bowl. When the eggs are cool enough to handle, gently peel the eggs under running cold water. Cut them in half lengthwise. Scoop out the yolks and place in a bowl, placing the egg whites on a separate plate. Mix in all the ingredients for each specific variety above. Spoon in the mixture into the egg whites. Top the Kimchi Dressed Eggs with a tiny dollop of Srircha and sprinkle with sesame seeds. Top the Avocado Dressed Eggs with a piece of cilantro.
Speaking of potlucks, we had some potluck recipes featured in the May issue of Country Living. And while my recipes on this blog are typically made a little healthier than the usual way to make things, these recipes do not hold back on the fat! You will be sure to please all your friends and neighbors this summer with these recipes. Here’s the link. We had lots of fun having them visit.
A couple of weeks ago, we got to see Million Dollar Quartet, the traveling Tony award winning Broadway musical that our Nashville buddy Chuck Mead brilliantly directed the music for and our NYC buddy Corey Kaiser stars in as Carl Perkin’s brother and bass player, Jay Perkins. The show was in Nashville for about a week down at the Tennessee Performing Arts Center. It was fabulous!
Chuck Mead also has a brand spankin’ new album out called Free State Serenade and it is on heavy rotation at our house. I love his music- his songs with his long-time band BR549, a well as his solo releases with his current band, his Grassy Knoll Boys. Those Grassy Knoll Boys kick some serious ass! Chuck writes fun, good-timing songs and has a huge knowledge and respect for the history of music. This album seems a little more unique, a little more personal and heart felt. Every song was written for Chuck’s home state of Kansas. You can purchase his new album here.
A couple of other country albums that we’ve been digging are Sturgill Simpson’s second album, Metamodern Sounds in Country Music. Sturgill is super talented, a true original, one of the nicest folks around, and I am thrilled that people are taking notice! You can purchase the new album and other cool merchandise here. He puts on a great live show so be sure to catch him when you can.
We’ve also been enjoying the new release from Carlene Carter titled, Carter Girl. The daughter of country music legends, June Carter and Carl Smith, her new release is a beautiful album covering three generations of Carter family songs. Guest vocals on this new release include Kris Kristofferson, Willie Nelson, Elizabeth Cook, and Vince Gill. You can buy it here.
May your summer nights be filled with delicious food and good music!