Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
20 Mins
Total Time
35 Mins
Yield
Makes 2 dozen

This recipe comes from chef Jason Hill at Wisteria Restaurant in Atlanta.

How to Make It

Step 1

Place eggs in a large stainless steel saucepan (not nonstick). Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

Step 2

Place eggs under cold running water until cool enough to handle. Peel under cold running water. Cut eggs in half lengthwise; remove yolks. Reserve 6 yolks for another use.

Step 3

Mash remaining 6 yolks with mayonnaise using a fork. Stir in cheese and next 3 ingredients. Season with salt and pepper to taste. Spoon into egg whites. Serve with desired toppings.

Wisteria Restaurant, Atlanta, GA

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