Lucky 32’s Voodoo Deviled Eggs rely on a few quality ingredients such as cage-free, local eggs, locally sourced bacon and the restaurant’s signature Voodoo Sauce.
At venerable farm-to-table eatery Lucky 32 Southern Kitchen, keeping things simple ensures delicious outcomes. Take the Voodoo Deviled Eggs, an occasional side item containing only six ingredients, including bacon, mustard and mayonnaise. They are easy enough to make at home, as long as you have the provided recipe and the right ingredients.
“Sometimes it’s good to let flavors stand out for themselves,” said New Jersey native Dan Hoskins, Lucky 32’s chef de cuisine. “Our signature Voodoo Sauce adds some zest to the overall taste.”
Cage-free eggs are sourced from Cherokee County’s Andrews, N.C. Bacon comes from Hickory Nut Gap Farm in Fairview.
7307 Tryon Road, Cary
(919) 233-1632
lucky32.com
Voodoo Deviled Eggs
Courtesy of Lucky 32 Southern Kitchen
Yield: 24 egg halves
12 hard-boiled eggs
½ cup Voodoo Sauce
(available at lucky32.com/voodoo-sauce)
¼ cup mayonnaise
1 tablespoon Lusty Monk or other good-quality whole-grain mustard
4 tablespoons crisp-cooked bacon, crumbled
2 tablespoons chopped chives
Using a sharp knife, cut all eggs in half lengthwise and remove the yolks to a mixing bowl. Arrange the egg whites on a serving platter.
Combine Voodoo Sauce, mayonnaise, mustard and egg yolks; mix until smooth. Place mixture in a pastry bag, and pipe into egg whites. Garnish eggs with crispy crumbled bacon and chopped chives.
Notes: Lusty Monk mustard is available at lustymonk.com.
All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.
© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.
