Down-Home Deviled Eggs | Nik Snacks

Do you know about our state? If you grew up in North Carolina, you learned all about it in 4th grade. I loved learning about our state and everything in it. I look fondly on remembering things like our state mammal (gray squirrel), state gem (emerald), state tree (longleaf pine--even though the loblolly is my favorite). If you didn't know all of those things, now you do. Now, let me tell you a little more about Our State.

April 2013 issue
"We are unabashedly in love with the Tar Heel State, and every page is designed to be a tribute to where we live." --Our State: Down Home in North Carolina

Our State magazine has over 80 years' tradition of highlighting, celebrating and documenting everything about North Carolina, the Old North State. People, food, places, traditions, triumphs, tragedies and everything in between has been photographed and written about in this specialty periodical. Our State is a monthly publication.

One of the articles by Andrea Weigl from 2013 is about deviled eggs. As a Southern lady, I know the importance and likeability of deviled eggs at a party. I will admit that I do not own a deviled egg platter of any kind, but I want one. I need one.

Spicy, dusted with paprika and chili powder
I was invited to an Our State preview party 7 years ago this year at Crook's Corner restaurant in Chapel Hill. I got the fortunate opportunity to meet Chef Bill Smith of Crook's Corner, the award-winning, acclaimed cookbook writing, all around good guy. He is now retired from day-to-day operations, but is still a force in the culinary world.

He and his staff filled us with miniature Coca-Cola braised ham biscuits, pimiento cheese, curry-pasted cheese crackers shaped like pigs, brownstone cake, pine nut-filled kibbe, rice beignets, and two kinds of deviled eggs. It was first time at the restaurant and now I always look forward to trying the fried oysters (a nod to the location's humble beginnings) and the signature cheese pork dish.

Down-Home Deviled Eggs

Down-Home Deviled Eggs

Yield: 24 deviled eggs
Author: Nikki Miller-Ka of Nik Snacks
Originally printed in the April 2013 issue of Our State magazine Exclusive recipe from Chef Bill Smith of Crook's Corner, Chapel Hill, NC


  • 12 hardboiled eggs
  • 1 T apple cider vinegar
  • 2 T yellow mustard
  • 1/4 t dry mustard
  • 1 T mayonnaise
  • 1/2 t salt
  • 1/4 t black pepper
  • 1 large jalapeno, seeded and minced
  • 1 large rib of celery, minced
  • 1/2 cup minced red onion
  • Paprika mixed with chili powder to dust the tops


  1. Halve the eggs lengthwise and remove the yolks to a mixing bowl. If any white break, add them to the yolks. 
  2. Mash the yolks with a fork, then stir in the vinegar, mustards, mayonnaise, salt and pepper. The filling will be dry, I prefer this, but if you don't, add a little more mayonnaise. 
  3. Fold in the minced vegetables. 
  4. Refill the white with this mixture. 
  5. Dust with the paprika-chili powder blend.


Originally printed in the April 2013 issue of Our State magazine

Exclusive recipe from Chef Bill Smith of Crook's Corner, Chapel Hill, NC



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Did you make this recipe?
Tag @ on instagram and hashtag it #niksnacks
Created using The Recipes Generator

This is not a sponsored post. All opinions in this post are my own.

Like this post?

About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

Leave a reply

  1. You know I'm commenting on this one... First I'm so happy that you finally put this site here.. what took you so long?? We should do something together for our sites.. not sure what though.. XOXO

  2. What a great giveaway. I love how Our State really shows the world how beautiful NC is! Thanks for the chance!


  3. What a great giveaway! I love Our State! Thanks for hosting this.

  4. I tweeted about the giveaway!

  5. I am a fan on Facebook and shared the giveaway.

  6. This is an awesome giveaway! Hope you are well Trikki!

  7. Love Our State Magazine & Nik Snacks! Love the bag too!

  8. Couldn't decide which one was more of a twist, the jalepenos or the apple cider vinegar. May need to try this one.

  9. I received an email yesterday from Mom telling me it was Easter lunch time and Deviled Eggs were my responsibility. Great timing! :) One of my favorite items to prepare.

  10. I wish we had an Our State Magazine!! but hey I'm o close to NC that I would love to get my hands on a copy. I spend more time traveling south through NC than I do north through VA. I'll have to check out that restaurant next time I'm down that way! ooo and why don't you have a deviled egg platter! haha I thought getting a deviled egg platter was a right of passage for all southern women.

  11. Love this! Always looking for different twists on Deviled Eggs!


Post a Comment

Thank you for coming by! Don't make this visit your last!