Husk Nashville's Executive Chef Katie Coss made the restaurant's famous Deviled Eggs, one of the dishes she'll be cooking at Seasoned Sunday. (see recipe below) Seasoned Sunday is a family-friendly afternoon on the farm, with food from 5 outstanding chefs, and beer from 5 of Nashville's best breweries. Seasoned Sunday is April 28 from 2pm–7pm at Wedge Oak Farm, 3964 Old Murfreesboro Road West in Lebanon, TN 37090. 100% of the proceeds go to raise funds and awareness for the Women Farmers of Middle Tennessee. Get tickets and more information here: https://www.eventbrite.com/e/seasoned-sunday-tickets-60325126076.
Husk Nashville’s Deviled Eggs
12 eggs
1 T hot sauce
1 ½ T dry mustard
½ garlic clove, minced
½ c Duke’s Mayonnaise
½ t bourbon-smoked paprika
7-8 Ramps (or substitute green onions)
1 T lemon juice
Salt & Pepper to taste
Hard boil eggs, cool and peel, and cut length-wise down the middle of each egg. Remove yolks to a bowl and put whites on a platter.
Dice the white part of the ramps, then chiffonade (thinly slice) the green leaves. (could substitute green onions – same method). Mash the egg yolks, then add hot sauce, dry mustard, garlic, mayo, and lemon juice and mix well. Add salt and pepper to taste, and fill egg whites with the yolk mixture. Dust with paprika right before serving.
