Chef J. J. Kingery pushes hard-boiled eggs through a grater to make quarter-inch pieces. He folds them into a mixture of mayonnaise, yellow and Dijon mustard, salt, white pepper, sugar, onion powder, smoked paprika, and local pickled peppers that he also uses in his Bloody Marys. He serves the mixture on toasted baguettes garnished with sweet pickles and chives.

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