Green Eggs and Ham

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).