The Good Egg

The Good Egg

Local eateries put them back on the menu — and not just for breakfast

By David McCreary, Cary Magazine
Photos by Jonathan Fredin

Voodoo Deviled Eggs

For years, we have been warned about eggs.

The conventional thinking has been that they are high in cholesterol and should therefore be avoided or eaten infrequently. Now, recent scientific research indicates that eating eggs won’t increase the risk of cardiovascular disease, and one egg a day can actually lower the possibility of stroke.

“Not only are eggs low-calorie, but each egg contains six grams of protein, vitamin D, choline, lutein and other nutrients with only 1.5 grams of saturated fat,” said Kari Garner, a registered dietician with UNC Physicians Network.

This is good news for those of us who enjoy eating eggs.

What’s more, we discovered three local restaurants serving up satisfying egg-centric dishes for lunch and dinner.

Before you go, just remember the “everything in moderation” mantra!

Deviled Eggs

Lucky 32’s Voodoo Deviled Eggs rely on a few quality ingredients such as cage-free, local eggs, locally sourced bacon and the restaurant’s signature Voodoo Sauce.

At venerable farm-to-table eatery Lucky 32 Southern Kitchen, keeping things simple ensures delicious outcomes. Take the Voodoo Deviled Eggs, an occasional side item containing only six ingredients, including bacon, mustard and mayonnaise. They are easy enough to make at home, as long as you have the provided recipe and the right ingredients.

“Sometimes it’s good to let flavors stand out for themselves,” said New Jersey native Dan Hoskins, Lucky 32’s chef de cuisine. “Our signature Voodoo Sauce adds some zest to the overall taste.”

Cage-free eggs are sourced from Cherokee County’s Andrews, N.C. Bacon comes from Hickory Nut Gap Farm in Fairview.

“The deviled eggs show up on the menu at various times throughout the year,” Hoskins said.

They appear on the Southern Snacks menu every Sunday and frequently are available on the spring seasonal menu.

“We get kind of funky with local produce in the spring,” he said, adding that the Interfaith Food Shuttle Farm grows many of the restaurant’s vegetables.

Lucky 32 accepts lunch and dinner reservations online or by phone. Consider enjoying your meal on the restaurant’s serene outdoor patio.

7307 Tryon Road, Cary
(919) 233-1632

Voodoo Deviled Eggs
Courtesy of Lucky 32 Southern Kitchen
Yield: 24 egg halves

  • 12 hard-boiled eggs
  • ½ cup Voodoo Sauce (available in jars at the restaurant or at
  • ¼ cup mayonnaise
  • 1 tablespoon Lusty Monk or other good-quality whole-grain mustard
  • 4 tablespoons crisp-cooked bacon, crumbled
  • 2 tablespoons chopped chives

Using a sharp knife, cut all eggs in half lengthwise and remove the yolks to a mixing bowl. Arrange the egg whites on a serving platter.

Combine Voodoo Sauce, mayonnaise, mustard and egg yolks; mix until smooth. Place mixture in a pastry bag, and pipe into egg whites. Garnish eggs with crispy crumbled bacon and chopped chives.

Notes: Lusty Monk mustard is available at
All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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