Village Tavern Mary GracePack a picnic with Village Tavern’s deviled eggs.

By Jan Walsh

Photography by Beau Gustafson

Summertime, and Village Tavern’s Corporate Chef, Mary Grace Viado makes the cooking easy. She shares her recipe for pimento cheese deviled eggs. They are prefect for a summertime picnic or family gathering and pair well with Village Tavern’s Cubano Sliders.

Sugared Bacon Ingredients:
9 Bacon, sliced, Applewood Smoked

¾ Cup light brown sugar

Village Tavern pimento cheese
village tavern pimento cheeseSugared Bacon Procedure: Place brown sugar in a mixing bowl. Coat each sliced with bacon with sugar. Lay bacon slices on a rack on top of a sheet tray lined with rack. Bake until bacon is crisp and sugar is bubbly, 15-17 minutes. Watch closely as sugar burns quickly. Cool on a sheet tray lined with foil. Store at room temperature until ready to serve with eggs. Yield: Approximately 2 Cups

Pimento Cheese Ingredients:
3 Cups Kerrygold Dubliner Cheese, grated
½ Cup mayonnaise
1/3 Cup pimientos, diced 1/8 inch, well drained

Pimento Cheese Procedure:
Combine ingredients in a mixing bowl and blend well. Refrigerate. Yields approximately two cups.

DevileVillage Tavern Bacond Eggs Ingredients:
9 Eggs, hardboiled
village tavern pimento cheese

6 Tablespoons mayonnaise
½ teaspoon Champagne vinegar
1 ½ Teaspoon Dijon mustard
½  Teaspoon dry mustard
¼  Teaspoon cayenne pepper
1/8 Teaspoon Kosher Salt
½  Teaspoon granulated sugar
1/8 Teaspoon ground white pepper
1 Cup pimiento cheese, prepped (see recipe)

Deviled Eggs Procedure: Halve the eggs. Scoop the yolks (using a teaspoon) into a small mixing bowl. Cut a thin slice from the underside of the each white so it will lay flat on the sheet tray. Add the mayonnaise, vinegar, sugar, Dijon Mustard and dry mustard and cayenne to the yolks in the bowl and place the ingredients in a food processor and pulse until smooth. Season with Kosher salt and white pepper. Process until smooth. Transfer to a mixing bowl and using a whisk, incorporate one cup of pimento cheese. Mix until well combined. Place egg yolk mixture in a pastry bag with a plain tip (Ateco 806 1/2" Plain #6 Pastry Tube). Refrigerate.

Village Tavern Pimento CheesePimento Cheese Deviled Eggs Ingredients:Village tavern cubano sliders
3 Sugared Bacon Slices (see recipe)
6 Egg White Halves
¾ Cup pimiento cheese deviled eggs, prepped

Pimento Cheese Deviled Eggs Procedure:
Crisscross sugared bacon on a serving plate forming an asterisk. Place each egg white half in between each opening of the
asterisk. Pipe the mixture into the egg whites. Fill it high and big. Serves two. 

Cubano Sliders Ingredients:

9 Brioche Slider buns, sliced
4 Tablespoons butter, unsaltedVillage Tavern Mary Grace1 Tablespoon olive oil
9 Ounces Pulled pork
9 Ounces Virginia Ham, sliced
9 Slices Swiss cheese, cut into 4 squares
4 ½ Tablespoons sweet and hot mustard
4 ½ Tablespoons honey mustard
9 Dill Pickles, sliced ¼” inch

village tavern pimento cheese deviled eggsCubano Sliders Procedure:

In a sauté pan with half of the oil, heat the pulled pork. In another sauté pan, heat ham slices. Cut slider buns in half. Spread 1 ½easpoon of Sweet and Hot Mustard per each bottom bun. Layer Swiss cheese, pulled pork, ham, cheese, and pickle on top of each bun. (2 square slices of Swiss cheese, 1 oz. of pulled pork, 1 oz. wt. of sliced ham, 1 slice of pickle and 2 square sliced of Swiss Cheese). Spread 1 ½ teaspoon of Honey Mustard per each top bun. Place top buns on sandwich. Melt butter in pan. Toast the Cubano sliders lightly evenly using the bun board, 30 to 45 seconds per side. Serves nine.

 Published, B-Metro Magazine, June 2016