Take 5: O’Charley’s Restaurant

Nashville Hot Deviled Eggs


20 Hard-Boiled Eggs
1 Cup Mayonnaise
1 TBSP Nashville Hot Sauce
½ tsp Seasoning Salt
1 tsp Yellow Mustard
2 tsp Chow Chow Relish Brine


40 Dill Pickle Chips
Extra Nashville Hot Sauce to taste
Tennessee Chow Chow Relish to taste

Yield: 40 deviled eggs


1. Cut eggs in half lengthwise
2. Remove yolks and place in mixing bowl
3. Store egg whites in fridge
4. Mash yolks together in mixing bowl
5. Combine the remaining ingredients in a separate bowl and mix well with a whisk
6. Add the mashed yolks to the mixture and blend well with a whisk until smooth
7. Cut the tip off of a pastry bag and insert a pastry tip
8. Fill the bag with the mixture, tie at the end to secure and squeeze into hard-boiled egg halves
9. Place each filled deviled egg on top of a dill pickle chip
10. Top with O’Charley’s Tennessee Chow Chow Relish and a drizzle of Nashville Hot Sauce and serve
O’Charley’s will donate $0.25 for every 22-ounce beer sold in restaurants to The Folded Flag Foundation (up to $75,000) from September 12 to November 13.

For more information, call O’Charley’s at (251) 344-0200 or click here to visit their website.

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