Whiskey Cake Kitchen & Bar
Nicoise Salad Deviled Eggs*
Yolks are blended with mayo, yellow mustard, housemade pickles, Tabasco, sugar, chives, turmeric, and salt and pepper, and topped
with roasted tomatoes, wild arugula, and ahi tuna.
Sissy’s Southern Kitchen & Bar
Sissy’s Deviled Eggs
Yolks are blended with mayo, champagne vinegar, Dijon mustard, Colman’s dry mustard, cayenne pepper, and curry paste, and topped with caviar, parsley, and crème fraîche.
White Truffle Caviar Deviled Eggs
Yolks are blended with white truffle oil, mayo, heavy whipping cream, lemon juice, dry mustard, and salt and pepper, and topped with black truffle slices, caviar, and minced chives.
The Cedars Social
Yolks are blended with cornichons, sweet relish, capers, and mayo, and topped with paprika and chives.
Deviled Eggs Yolks are blended with Tabasco, French’s yellow mustard, and Grandma Ding’s pickled relish (the owner’s original family recipe), and topped with black pepper and parsley.
Fried Deviled Eggs
Yolks are blended with mayo, Dijon mustard, apple cider vinegar, and minced Fresno peppers, and topped with a bacon-and-strawberry marmalade and chives. The egg white is dredged in buttermilk and panko and then fried.
*Editor’s Note: Deviled eggs selection at this restaurant changes regularly.