What's Your Dish? Deviled eggs

Chef Paul Verica from Heritage Food and Drinks makes deviled eggs.


  • 1 dozen Small City Farm Eggs – or other locally grown-free range eggs
  • ¼ cup + 3 tablespoons of Hellman’s Real Mayonnaise
  • 2 teaspoons sriracha
  • 2 teaspoons French’s yellow mustard
  • Salt and Pepper to taste


  1. To cook the eggs – start with a pot filled with cold water and bring to a rapid boil, add the eggs and cook at a full boil for 8 minutes, then remove them from the heat and let them rest in the hot water for another 8 minutes.
  2. Place the bowl and blade of your food processor into the freezer for at least 15 minutes, the chilled bowl helps to keep the yolk mixture from separating 
  3. After resting – remove from the hot water and plunge into an ice bath and allow the cool completely – 10 – 15 minutes is plenty
  4. Peel the eggs – rinse to remove any shell debris, then pat dry, split the eggs and remove the yolks.
  5. To prepare the filling – place the yolks, mayonnaise, sriracha and mustard in the chilled bowl of your food processor and pulse until smooth, do not over mix.
  6. Add other flavors into this base – below are some of our favorites
    1. Pimento cheese & pork belly
    2. Goat cheese and puree of spinach
    3. Hot peppers and goat cheese
    4. Bacon and blue cheese
    5. Roasted garlic puree and curry

Pimento Cheese Ingredients:

  • ½ cup diced roasted pimentos – or you can substitute diced roasted red peppers
  • 8 ounces finely grated extra sharp cheddar cheese
  • 2 ounces of cream cheese – at room temperature
  • 1 teaspoon of sriracha
  • Salt and pepper to taste


  1. Combine all in the bowl of your food processor and puree to your desired consistency
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