Green Eggs and Ham
Chef and cookbook author Kelsey Barnard Clark loves eggs so much that she built a 15-chicken coop in her backyard in Dothan, Alabama. The Top Chef winner says that deviled eggs are her favorite way to enjoy her favorite ingredient. “Deviled eggs are quintessentially Southern and my go-to dish to bring to an event,” the chef explains. “They can be black tie or beach picnic. I’ve made them in more ways than I can count, but this classic recipe and its dressed-up variations will always be my best in show.” In this recipe from Clark’s cookbook, Southern Grit, the eggs are topped with a bright chimichurri sauce and ribbons of salty country ham.
Ingredients
For the deviled eggs:
- 6 eggs
- 1/4 cup (2 oz./60 g) mayonnaise
- 1 tsp. stone ground mustard
- 1/4 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. paprika
- Salt
- Freshly ground black pepper
For the chimichurri:
- 1 cup (5 oz./150 g) chopped onion
- 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
- 1/2 cup (4 fl. oz./120 ml) red wine vinegar
- 1/2 cup (1/3 oz./10 g) chopped cilantro
- 1/4 cup (1/5 oz./5 g) chopped flat-leaf parsley
- 3 or 4 garlic cloves
- 1 tsp. salt, plus more to taste
For the pickled mustard seeds:
- 1 cup (5 1/2 oz./170 g) dried mustard seeds
- 1/2 cup (4 oz./120 ml) apple cider vinegar
- 1/4 tsp. salt
For the herb salad:
- 1/4 cup (1/5 oz./5 g) chopped flat-leaf parsley
- 2 Tbs. whole dill fronds
- 2 Tbsp minced chives
- 2 Tbsp chopped tarragon leaves
1/2 cup (4 oz./110 g) thinly sliced- country ham or prosciutto
Directions
First, make the deviled eggs. How to boil the perfect egg: Completely submerge the eggs in a saucepot filled with cold water. Bring to a boil, then immediately turn off the heat and cover. Set a timer for 8 minutes and let stand, covered, until the timer goes off. Immediately pour out the hot water and fill the pot with ice. Let sit for 5 minutes before peeling.
How to make the perfect filling: Halve the eggs vertically using a sharp knife. Using a small spoon, carefully scoop out the yolks and place them in a small bowl. Place the egg whites on a plate and set aside. In a food processor, combine the yolks, mayonnaise, mustard, onion powder, garlic powder, and paprika and mix until completely smooth. With the processor switched off, scrape down the sides of the bowl with a rubber spatula to be sure all the ingredients are incorporated and the mixture is smooth. Season with salt and pepper. Use a piping bag with a medium round tip to fill the hollows in the egg whites.
Next, make the chimichurri: Combine the onion, oil, vinegar, cilantro, parsley, garlic, and salt in a food processor and puree until smooth. Taste and adjust the salt. Set aside.
Make the pickled mustard seeds: Combine the mustard seeds, vinegar, 2 cups [480 ml] of water, and the salt in a small saucepan over medium heat and bring to a boil. Immediately lower the heat to low and simmer for 20 minutes, or until tender. Strain and let cool before using. If not using immediately, keep refrigerated in an airtight container for up to 3 months.
Make the herb salad: Toss the herbs together in a small bowl. Pro tip: You can do this the day before, cover them with ice water, and refrigerate overnight. Simply drain and dry the herbs on a paper towel when ready to use. They’ll be as fresh as if you just picked them.
To assemble: Top each deviled egg with a slice of ham, a drizzle of chimichurri, a sprinkle of herb salad, and a dollop of mustard seeds.
Adapted from Southern Grit by Kelsey Barnard Clark (Chronicle Books, 2021).