CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Flo’s Deviled Eggs

Flo’s Deviled Eggs
Recipe courtesy of Felicia Willett, 2016

1 dozen large eggs
Salt
Freshly ground black pepper
¼ to ½ cup mayonnaise
¼ cup finely chopped Flo’s Chow Chow
Hot Sauce
Flo’s Tomato Jam to garnish
In a saucepan, add the eggs and cover with water. Add a heavy pinch of salt. Bring
the water to a boil and cook for 2 minutes. Remove from the heat and cover for 11
minutes. Remove the eggs from water and place in a bowl of ice water. Allow eggs
to sit for 8 minutes. Remove and peel the eggs. Slice each egg in half and add the
yolks to a bowl. Season the egg halves with salt and pepper. With a fork, smash all
of the egg yolks, until the texture is crumb like. Add the mayonnaise, one spoonful at
a time and mix until smooth. Season with salt and hot sauce. Fold in the chow chow
and mix well. For extra creamy eggs, add a little more mayonnaise. Place on a
serving tray and garnish with a dollop of Flo’s Tomato Jam.

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