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Ghostwriter Public House, Deviled Eggs

In the summer of 2020, Sophisticated Living Columbus endeavored to support some of our favorite fine dining establishments by publishing a special section that included recipes for their signature dishes. This recipe was included in that feature. Click here for more recipes, and please - support the capital city's vibrant food scene.


Johnstown’s Ghostwriter Public House offers a modern classic American dining experience. The menu has a plethora of classic midwestern comfort foods, like Ohio-milled cornbread and “Japanese Style” crispy fried chicken. Support Ghostwriter Public House ordering carryout or purchasing a gift card at ghostwriterph.com.


Deviled Eggs

Ingredients

EGGS Eggs (preferably farm fresh, we use Copia Farms) - 6 each

Mayonnaise (Duke’s brand is the best!) - 4 tbsp Dijon Mustard - 1 tbsp Dry Mustard - 1 tsp Sherry Vinegar - 1 tsp Pinch of Salt Speck or Prosciutto (crispy bacon would be a tasty substitution as well) as needed Smoked Paprika as needed Fresh Chives, chopped as needed

PICKLE RELISH Sweet and Spicy Pickles - 1 cup Peppadew Peppers (available at most Olive/Pepper Bars at grocery) - 1/4 cup

Whole Grain Mustard - 2 tsp Honey - 1 tbsp Pinch of salt

Instructions

  1. In small pot on stove, bring water to boil. Carefully lower eggs into water, and boil for 14 minutes. Remove from water and shock in ice water for 10 minutes. Remove shells, split eggs in half, remove yolks and set aside. Rinse whites in water until clean and set aside.

  2. In a mixing bowl, mash egg yolks and add all other ingredients, and whisk together until smooth.

  3. Spoon or pipe (in a cake icing bag) into the whites, and set aside.

  4. Either by hand, or in a food processor, rough chop pickles, and peppers.

  5. Place in bowl and stir in honey, mustard, and salt. Set aside. Will keep indefinitely in refrigerator.

  6. Plate eggs, place about 1/2 tsp of pickle relish on top of filled eggs, place thin bite sized slice of speck, and then sprinkle with paprika and chives.

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Questions? Contact our Editor in Chief ajeffers@slmag.net

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