Hugh Acheson Offering New Take On Deviled Eggs Easter Dish

ATLANTA -- Famed Atlanta celebrity chef Hugh Acheson has created his own unique spin to the classic deviled eggs Easter offering. Acheson, in partnership with McCormick, has created a pimento cheese deviled egg recipe "because even though I'm a Canadian, I've lived in the south for 25 years and I'm fond of adding southern flavors to classic staples."

A new McCormick survey shows nearly 61% of Americans plan to make and/or eat deviled eggs this Easter. While 45% of consumers will enjoy the classic recipe, it’s clear they’re willing to eggs-periment with different ingredients. McCormick identified five top flavor styles consumers want – southern, seafood, spicy, Mexican/Latin, pickled – and partnered with five chefs across the U.S., including Acheson, to create unique deviled egg recipes.

Here are those recipes:

• Pimento Cheese Deviled Eggs, is a southern-inspired recipe (36 percent) from chef Hugh Acheson, Atlanta.
• Midwestern Smoked Trout Deviled Eggs, is a seafood-inspired recipe (30 percent) from chef Gavin Kaysen, Minneapolis.
• Fiery Bacon Deviled Eggs, is a spicy-inspired recipe (29 percent) from chef Alex Guarnaschelli, New York City.
• Creamy Jalapeño Deviled Eggs, is a Mexican/Latin-inspired recipe (26 percent) from chef Rick Bayless, Chicago.
• Pickled Onion Deviled Eggs, is a pickled-inspired recipe (21 percent) from chef Timothy Hollingsworth, Los Angeles.

"Deviled eggs are an Easter staple, and they're not that hard to make," said Acheson, whose four Georgia restaurants include Empire State South and Spiller Park Coffee, both in Midtown.

Here's how to make Acheson's pimento cheese deviled eggs, "which are definitely going to be our table at Easter," he said.

Ingredients

• 12 hard cooked eggs, peeled and halved
• 1/3 cup mayonnaise
• 1/4 cup French's Classic Yellow Mustard
• 1 teaspoon McCormick Smoked Paprika
• 3/4 cup grated white cheddar cheese
• 1/4 cup jarred diced pimento peppers
• McCormick Pink Himalayan Salt to taste

Preparation

1. Remove yolks carefully from the eggs and place in a medium sized mixing bowl. Reserve the whites.
2. To the yolks, add the mayonnaise, French's Classic mustard, smoked paprika, cheese, and pimento peppers. Mix until smooth. Season with salt to taste.
3. Spoon the egg yolk mix evenly into the whites and serve.