Kenton County Deviled Eggs Recipe

Hard-boil eggs

Place 12 large eggs in a single layer in a large saucepan. Add cold water to cover by 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes. After 10 minutes, transfer eggs to an ice bath and chill for at least 10 minutes to stop cooking and make peeling easier.

Peel and halve

Gently crack and peel the cooled eggs. Rinse to remove shell bits. Slice each egg lengthwise and carefully remove yolks into a medium bowl. Place white halves on a serving platter or tray, chilled.

Make filling

Mash the 12 yolks with a fork until mostly smooth. Add 1 cup mayonnaise, 2 tablespoons Dijon, 1 teaspoon white wine vinegar, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir or whisk until smooth and creamy. Taste and adjust seasoning — add a little more vinegar for tang, mayo for creaminess, or salt/pepper as needed.

Pipe or spoon filling

Transfer the yolk mixture to a piping bag fitted with a large star or round tip (or use a zip-top bag with corner snipped). Fill each egg white half evenly, dividing mixture across 24 halves. Alternatively, spoon the mixture into the whites and smooth.

While eggs chill, make chimichurri. In a food processor or blender, combine 1 cup packed parsley, 1/2 cup cilantro, 2 tablespoons oregano leaves, and 3 peeled garlic cloves. Pulse until herbs are finely chopped but not pureed.

Transfer herbs to a bowl. Stir in 2 tablespoons red wine vinegar, 1 teaspoon lemon juice (if using), 1/2 cup extra-virgin olive oil, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust: more vinegar for acidity, more oil for silkiness, or salt to balance. Let sit at room temperature for at least 15 minutes to allow flavors to marry.

Reserve about 1/4 cup chimichurri for drizzling on finished eggs and keep the rest for serving alongside or storing refrigerated up to 3 days.

Place 1 cup pork rinds in a resealable bag and crush with a rolling pin or pulse briefly in a food processor to coarse crumbs (not powder). You want a crunchy, slightly irregular texture.

In a small bowl, mix crushed pork rinds with 1 tablespoon melted butter, 2 tablespoons finely chopped scallion, 1/2 teaspoon lime zest, and 1/4 teaspoon cayenne (if using). Toss to combine. This creates a bright, crunchy topping that complements the chimichurri.

Lightly dust each filled deviled egg with smoked paprika for color.

Spoon or drizzle about 1 teaspoon of the reserved chimichurri onto each deviled egg half (or dot the chimichurri down the center of each filling). Be careful not to oversaturate the filling — chimichurri should add brightness.

Sprinkle a small pinch (about 1/2 to 1 teaspoon) of the chicharrónes crunch onto each egg, pressing gently so it adheres to the chimichurri and filling. The contrast of silky yolk, vibrant herb sauce, and crunchy pork rind is the signature of this dish.

Garnish the platter with microgreens or chopped parsley and an optional extra drizzle of chimichurri around the serving tray. Serve immediately so the pork rinds stay crisp. If preparing ahead, keep chimichurri and chicharrónes separate; add just before serving.