Deviled and Delicious: Julep’s Post-Easter Eggs

They say when life gives you lemons, you should make lemonade. By that same token, we say that when life gives you a ton of leftover hardboiled Easter eggs, devil them!

This traditional treat is a staple at picnics, showers and backyard barbecues everywhere, but deviled eggs are especially popular south of the Mason-Dixon Line. We asked Julep, one of our favorite local spots for Southern snacks (not to mention cocktails), to tell us how to give those pretty but plain hardboiled eggs some oomph after the holiday. Julep’s delicious recipe, courtesy of Chef John Brogan, follows. If that puts you in the mood for more scrumptious Southern cuisine, check out Julep’s new brunch menu, which features egg-stra (sorry) tasty dishes such as Eggs Benedict with Burger’s Smoked City Ham, hollandaise and fried shrimp; the Sausage Scramble Sandwich with Broadway Butcher Andouille sausage; and Crispy Egg and Grits.

Julep’s Deviled Eggs

15 hardboiled yolks
1 cup aioli (recipe follows)
1/2 Tbsp. Dijon mustard
1/2 tsp. hot sauce
1 Tbsp. finely chopped red onion
1/2 Tbsp. sliced chive
1/4 tsp. chopped capers
Salt and pepper, to taste

Purée first four ingredients, then fold in onion, chive and capers. Season to taste. Scoop or pipe filling into the reserved whites.

Julep Aioli

5 egg yolks
3/4 Tbsp. Dijon mustard
1 garlic clove
2 cups vegetable oil
Water, as needed
Salt, to taste

Using an immersion blender or hand mixer, combine yolks, mustard and garlic. Blend together, gradually adding in the oil to create a thick emulsion. Add a little water to thin the aioli, if necessary, and season to taste.

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