Nashville hosts the meet cute between two world-famous eggs.
The inspiration for the jammy deviled egg on Fancypants’ opening menu, says general manager Jake Mogelson, is the Japanese tradition of curing a ramen egg combined with the Southern tradition of deviling one, answering the call of New American and Asian flavor blending at the celebrated Nashville restaurant. “This was one of the first bites that we knew we wanted on the menu,” Mogelson says of himself and executive chef Josh Homacki. “The launching point was wanting to have something familiar and nostalgic but in a new and different way that felt in line with our Asian-influenced menu. I think everybody has a fond memory of eating deviled eggs, especially in the South.”
Mogelson has long appreciated the magic of deviled eggs. “I was the chef in my family at a young age, and I made deviled eggs once when I was nine, and every holiday party, every potluck, I had to make and bring deviled eggs. So it’s almost like a love-hate relationship with them. I love eating them and I hate making them,” he says. The jammy egg yolk gives echoes of the creamy deviled egg texture without the work of separating eggs and yolks, with furikake providing a salty crunch and a Fresno chile relish adding “that perfect balance of heat and flavor.”
Jammy Deviled Eggs With Pickled Red Fresno Relish
Recipe by Jake Mogelson and Josh Homacki
recipe 
yields
makes 8 bites
2 cups tamari
3 tablespoons plus 1 teaspoon sugar
1⁄4 cup (scant) sherry vinegar
1⁄4 cup white vinegar
4 eggs
Furikake for sprinkling Pickled red Fresno relish
1⁄2 cup rice vinegar
3 tablespoons plus 2 teaspoons sugar
1 tablespoon plus 1⁄4 teaspoon salt
6 Fresno peppers, finely diced
for the jammy deviled eggs
for the pickled red fresno relish
steps
- Mix tamari, sugar, and sherry vinegar with 1 cup plus 2 tablespoons of water. Set aside.
- Fill a pot with water and add white vinegar; bring to a boil. With a slotted spoon, gently lower eggs into boiling water and reduce heat to a simmer. Cook for 6 1⁄2 minutes.
- Remove eggs from water and submerge in an ice water bath. Once cooled, peel eggs.
- In a deep container with a lid, submerge eggs in tamari marinade, ensuring they are completely covered. Marinate for 4 to 24 hours in the refrigerator.
- Remove eggs from marinade and rest on a towel. Slice each egg in half horizontally. Liberally cover face of each egg with furikake. Top each with approximately 1 tablespoon of strained relish.
for the pickled red fresno relish
- In a small saucepan, combine rice vinegar, sugar, and salt with 6 tablespoons plus 2 teaspoons of water. Heat gently, stirring until sugar and salt dissolve. Let cool slightly.
-
Place chopped peppers in a jar or bowl and pour brine over them. Make sure peppers are fully submerged. Allow to sit at room temperature for 30 minutes to 1 hour, or refrigerate for a few hours for more flavor.
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Emily Havener
Emily Havener enjoys writing about food almost as much as she enjoys eating it. She has been food blogging and developing recipes since 2008, and her particular areas of expertise are finding creative ways to use leftovers and never making a recipe the same way twice. She’s always up for raw fish of any kind and a good gin cocktail or a glass of orange wine.
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