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Deviled Eggs

Kentucky Deviled Eggs with Happy Egg

“This post is sponsored by Happy Egg Co., but all opinions are my own.”

Hey, y’all!

Many of you know that I am from rural Kentucky. This means that potlucks, church dinners, and various community luncheons were key parts to my growing up (let alone my introduction to the culinary world). These meals all had one thing in common: deviled eggs. From childhood, this Southern classic has been one of my very favorite foods – one that I avidly crave.

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I believe strongly that all eggs are not created equal. As a home cook, I value where my food is sourced from, the ethics behind the production, and the morals of the company.

Having been raised by a family with a history in farming, I am very interested in agricultural techniques. That is, hands down, where Happy Egg impresses me the most. Established in 1949, the Happy Egg Company is a trailblazer of the industry. They stand deeply behind their product and their methodology; this, in their opinion, should change how confident we should be, as consumers, in their eggs. To say that I agree would be a hyperbolic understatement.

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I feel that there are several misconceptions in the egg industry due to misleading marketing and framing. When an egg brand claims that they are “Organic”, hens have access to the outdoors. However, that can mean that they have access to a tiny door inside a crowded barn. When they claim to be “Standard Free Range”, to adhere to HFAC standards, the required minimum outdoor space is merely two square feet per bird. When brands are sold as “Cage Free”, hens do not live inside a wire cage, but this does not mean they go outside. It also doesn’t guarantee that conditions are cruelty-free. Lastly, unless packaging says otherwise, your eggs are coming from caged chickens. In this case, hens spend their entire lives indoors, shoved in overcrowded wire cages, without enough space to stretch their wings.

When I became fully aware of all of this, I got sick to my stomach. Luckily, I don’t have to worry about that as a Happy Egg customer. Their guarantee is that their eggs are the “Free-est of the Free Range” — each farm has over eight acres of outdoor access for their hens to forage freely each and every day. That is, for example, ten-times more square feet per bird, as compared to the average “Standard Free Range” eggs.

After buying a product that I believe in, it was time to head to the kitchen!

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Kentucky Deviled Eggs


  • 12 Happy Eggs
  • 3 strips of bacon
  • 1/3 c. mayo
  • 3 tbsp. sweet pickle relish
  • 3 tsp. Dijon mustard
  • 2 tsp. yellow mustard
  • 1 tsp. sugar
  • salt, to taste
  • pepper, to taste
  • tabasco, to taste
  • paprika (garnish)


  • Boil eggs, peel, cut in half, place yellows in a separate bowl.
  • Cook bacon until crispy, chop, sit aside.
  • Add mayo, sweet pickle relish, dijon mustard, yellow mustard, and sugar in the bowl with the yellows. Mix thoroughly.
  • Add salt, pepper, and tobasco to the mixture according to taste.preferences.
  • Spoon in the mixture to each halved egg white. For a cleaner presentation, you can use a piping bag, as if the deviled egg mixture was icing.
  • Garnish each egg with paprika and a slice (or two!) or chopped bacon.
  • Enjoy!

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I hope y’all love this recipe as much as I do. It is a tried and true crowd pleaser!

If you are in the Louisville area, you find them at Meijer (look for the iconic yellow packaging!); otherwise, use the store locator to find the closest Happy Eggs retailer to you! Happy Eggs can be purchased in two varieties: the “Free-est of Free” and the “Organic Free-est of Free.”

Be sure to follow @thehappyeggco on Instagram, Twitter, Facebook, and Pinterest!

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,


Martin’s Bar-B-Que Joint

Hey, y’all!


If you live in Louisville or if you frequent the area – rejoice! Martin’s Bar-B-Que Joint is now open in the old Lynn’s Paradise Cafe location. After a long vacancy, the iconic storefront is now occupied, filling a void in the community.

My best friend Shelby and I were recently invited to check it out and we ate our hearts out!


Martin’s focuses on whole-hog BBQ. To recite, “A fresh hog goes on the pit each day for the next day, resulting in delicious Bar-B-Que. (Martin’s) believes in the importance of good technique and doing things ‘the right way’ and this applies to all of (our) meats – ribs, chicken and whole shoulders – and scratch-made sides.”


The Germantown location is the seventh for Martin’s — locations can be found in TN: Nashville (Belmont, Downtown), Nolensville, Mt. Juliet, Spring Hill, and KY: Louisville (East End, Germantown).

Louisville – you can visit the newest location at 984 Barret Ave. Louisville, KY 40204; the second location is at 3408 Indian Lake Drive Louisville, KY 40241.


Now, the best part — what we ordered!


The highlight for me, hands down = the nachos. I need them in my life again as soon as possible!


Deviled eggs, always. 


Ribs, y’all.



Be sure to check them out – and tell them that I sent ya!

… and go hungry, y’all.

As always, Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,


FTC: This is a sponsored post; all opinions, however, are my own.

The Historic Boone Tavern Hotel & Restaurant

Hey, y’all!

During my recent trip to Berea, Kentucky, I was honored to be hosted by the Historic Boone Tavern Hotel and Restaurant!


I love the history of the property. To quote, “A historic Berea hotel, Boone Tavern was built in 1909 at the suggestion of Nellie Frost, the wife of the College president, William G. Frost. As the reputation of Berea College grew, so did the number of guests that Mrs. Frost received, reaching a total of 300 guests in one summer. Boone Tavern Hotel & Restaurant– named for Appalachian hero Daniel Boone – has been hosting visitors of Berea, Kentucky, ever since, including the Dalai Lama, Henry Ford, President and Mrs. Calvin Coolidge, Eleanor Roosevelt, Maya Angelou, and Robert Frost.

Construction of Boone Tavern began in 1909 based on designs by the New York architectural firm of Cady & See at a cost of $20,000. The building, made of bricks manufactured by students in the College’s brickyard, was constructed by the College’s Woodwork Department. The “Tavern” portion of the name is derived from the historic definition that refers to a public inn for travelers rather than the modern definition related to the sale of alcohol.

Built at a prominent location on the College Square in the heart of Berea where the old Dixie Highway intersected with the campus, Boone Tavern is one of the most famous Kentucky hotels.”


With 63 guest rooms, guests have ample options to stay at a property chock-full of history. Boone Tavern is a member of the Historic Hotels of America; furthermore, it is listed on the National Register of Historic Places.


Upon checking in, I learned that I was honored as the Guest of the Day. What a surprise!



The decor of the hotel is just stunning. Elegant, enduring, and southern to the greatest extent of the word.


When you stay at a property like Boone Tavern, you realize that all details – even the small ones – are thought about. One of my favorite parts of the experience is that you use an actual key to enter your room. However small, I love the touch; traditional room keys trump swipe/scan room keys.


My room was gorgeous. Large and comfortable – it felt like home. Apart from that, the bathroom was grandiose. Oversized and complete with an amazing jacuzzi — I certainly made use of the amenities!



If that isn’t enough to incentivize you to plan a trip to Berea (though I know it is), let’s talk about the amazing restaurant located in Boone Tavern. Let me tell you — this restaurant is a Kentucky diamond. It’s a rite of passage to dine here. It’s timeless, classic, and – if I do say so myself – downright delicious.

The food:


Fried deviled eggs – yes, you read that correctly. Divine.


A magnificent fried green tomato salad!


The highlight of my meal: local tomatoes, sweet peaches, and the most magical, creamy ricotta. Delicious!


The bass was delicious — a Kentucky classic! Plus, it was plated beautifully!


A classic at the restaurant: Chicken Flakes In a Bird’s Nest.


And, of course, bread pudding!

Though alcohol is served in the restaurant, the perfect way to end the evening is to visit the bar right next to the dining room. I met some great people and enjoyed a delicious gin martini (or two). It was a perfect ending to a perfect stay.


I want to sincerely thank Berea Tourism and the Historic Boone Tavern Hotel and Restaurant for sponsoring this stay. It was one for the books – and one that I will be talking about for a long while!


As always, Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,


FTC: This is a commissioned post. All opinions, however, are my own.



Four Ingredient Southern Deviled Eggs

Hey, y’all!

Deviled eggs are essential to southern living, a proper party south of the Mason-Dixon, and the rural palate. I grew up eating them – and they are, quite honestly, one of my favorite foods.


Before we get into the recipe, here’s an interesting history of the deviled egg from

“According to Apicius, a collection of Roman recipes believed to have been compiled sometime between the fourth and fifth century A.D., boiled eggs were traditionally seasoned with oil, wine or broth and served with pepper and laser (which was also known as silphium, a plant driven to extinction by the first century A.D.). Another recipe called for poached eggs to be dressed with soaked pine nuts, lovage (an herb of the parsley family with an anise, celery flavor), pepper, honey, vinegar and broth.

Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Spain. An anonymous cookbook from this time period instructs the reader to pound boiled egg yolks with cilantro, onion juice, pepper and coriander and then beat them with murri (a sauce made of fermented barley or fish), oil and salt. After stuffing the mixture into the hollowed egg whites, the two halves were then fastened together with a small stick and peppered.

By the 15th century, stuffed eggs had made their way across much of Europe. Medieval cookbooks contain recipes for boiled eggs that were often filled with raisins, cheese and herbs such as marjoram, parsley and mint and then fried in oil and either topped with a sauce of cinnamon, ginger, cloves and raisins with verjuice (a tart juice made from unripe fruits) or powdered with sugar and served hot. In the United States, stuffed eggs began making an appearance in cookbooks by the mid-19th century.

The first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, deviling became a verb to describe the process of making food spicy. But in some parts of the world, the popular egg hors d’oeuvres are referred to as “mimosa eggs,” “stuffed eggs,” “dressed eggs” or “salad eggs”—especially when served at church functions—in order to avoid an association with Satan.

A recipe from Fannie Farmer’s 1896 “Boston Cooking-School Cookbook” was one of the earliest to suggest the use of mayonnaise as a binder for the filling. However, despite the fact that mayonnaise began to be distributed commercially in the United States in 1907, the condiment was not commonly featured in deviled egg recipes until the 1940s. The classic version of deviled eggs is now widely considered to include a mixture of mayonnaise, mustard and paprika, but professional chefs and home cooks around the world have experimented with numerous variations on the filling throughout history—including pickles, dill, bacon, crab meat, sriracha, kimchi, wasabi and caviar among many others.”

Now, to the deviled eggs that I grew up eating – they are easy to make and downright delicious!

Four Ingredient Southern Deviled Eggs


  • Eggs
  • Mayonnaise
  • Sweet Pepper Relish
  • Paprika


Boil the eggs. To properly boil, cover eggs in water and bring them to a rolling boil. Remove from burner, cover, allow them to sit 20 minutes. Move eggs from pot directly into an ice bath, which will cease the cooking and aid in easy removal of the shell.


After all parts of the shell have been removed, cut eggs in half. Empty the boiled yolks (or, as I grew up calling them, the “yellows”) into a separate bowl. Repeat for all eggs.

Take a large fork and press into the yolks until they are finely diced.

Combine egg yolks, mayonnaise, and sweet pepper relish for the filling. Add mayonnaise and relish little by little – instead of a specific quantity, I find that it is truly to taste.


For a more homemade look, simply spoon the mixture into the boiled egg whites. For a more prim look, drop the mixture into an icing bag and use a tip to administer onto the boiled egg whites.

Sprinkle top with paprika.


I hope y’all enjoy this recipe! Did you grow up eating deviled eggs?

As always, Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,


FTC: This is not a sponsored post; all opinions are my own.

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