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.
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!