Recipe of the week: Southern-style deviled eggs with crispy Spanish ham

Chef Lindsay Autry pipes a kicky deviled yolk filling into herb-crusted egg white halves. (Thomas Cordy/ The Palm Beach Post)
Chef Lindsay Autry pipes a kicky deviled yolk filling into herb-crusted egg white halves. (Thomas Cordy/ The Palm Beach Post)

One might believe a good deviled egg shines in its simplicity and requires nothing else to achieve perfection. We beg to differ.

Sure, simple, Southern-style deviled eggs are swell on their own, but add a sliver of crispy Serrano on top, a dusting of Cajun spices and dill on the egg white halves and you’ve got deviled eggs that are sublime.

These are deviled eggs, as created by West Palm Beach Chef Lindsay Autry, of The Regional Kitchen & Public House.

In this recipe, Chef Lindsay Autry takes inspiration from her grandmother’s deviled eggs.

Makes 24 deviled eggs

12 whole eggs, boiled and peeled
1 tablespoon Dijon mustard
1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
1/4 teaspoon cayenne pepper (optional)
2 tablespoons chopped gherkins or dill relish

A mix of Cajun spices and fresh dish gives these egg halves an herbed crust. (Thomas Cordy/ The Palm Beach Post)
A mix of Cajun spices and fresh dish gives these egg halves an herbed crust. (Thomas Cordy/ The Palm Beach Post)

For herb crust:
2 tablespoons Old Bay Seasoning or any Cajun spice blend
1 tablespoon fresh dill, finely chopped

For crispy topping:
3 to 4 slices Serrano ham or prosciutto

Prepare the eggs:
Cut boiled eggs in half lengthwise, remove the yolks and place them in a fine sieve over a small mixing bowl.
2. Force the egg yolks through the sieve into the mixing bowl, creating a fine powder. (Alternatively, you can mash the yolks with a fork.)
3. To the mixing bowl, add mustard, mayonnaise and optional cayenne and mix well. Adjust seasoning, and fold in the chopped gherkins or dill relish. Set aside.
4. Gently wipe out the egg whites with a damp paper towel to remove any of the leftover yolks.

To crust the eggs:
In a small bowl, mix the Old Bay or Cajun seasoning together with the chopped fresh dill. Spread mix on a plate.
2. Place each egg white half, cut side-down on the spice blend to crust the tops. Set aside.

Crisp the topping:
Place slices of ham or prosciutto in a 250F degree oven for 30 minutes to crisp. Set aside.

Autry places crisped prosciutto atop herbed deviled eggs. (Thomas Cordy/ The Palm Beach Post)
Autry places crisped Serrano ham or prosciutto atop herbed deviled eggs. (Thomas Cordy/ The Palm Beach Post)

To fill the eggs:

1. Place the yolk mixture in a piping bag or a Ziploc bag. (If using a plastic bag, snip off a lower corner for piping.)

2. Pipe the mixture into the crusted egg whites. If using a simple plastic bag without a fancy pastry tip, pipe the filling in a zigzag motion for added flair.

3. Break crispy ham or prosciutto slices into bite-size pieces and place them atop filled deviled eggs.


Here’s a natural way to dye your Easter eggs:

Chef Lindsay Autry soaks hardboiled and peeled eggs in natural ‘dye’ liquids that take their color from beets and turmeric.

(Thomas Cordy / The Palm Beach Post)

After 3 hours of soaking, the eggs turn brilliant hues.

Like this:

Dressed up for Easter: a trio of colorful deviled eggs, jazzed up by Autry. (Thomas Cordy / The Palm Beach Post)


Readers’ Choice: What’s your favorite weekend brunch spot? Vote now!

best-brunch -solicit-1000

Hello, friends! Question for you Bloody Mary-sipping, Eggs Benny-loving brunchers: What is your favorite weekend brunch spot in Palm Beach County?

Based on your feedback on our social posts, we compiled the following list of choices. Now it’s time to vote! We’ll announce the winner in the coming weeks.


New West Palm Beach restaurant Grato adds Sunday brunch to its offerings

Ham and fontina crespelle at Grato. (Photo: Liz Balmaseda)
Ham and fontina crespelle at Grato. (Photo: Liz Balmaseda)

Grato, the hottest new restaurant in the county, has added brunch to its buzzy dining experiences. Chef Clay Conley and his Buccan Group partners quietly debuted brunch at the months-old West Palm Beach trattoria on Valentine’s Day and have been serving decadent daytime fare since.

And by decadent, I mean a ham and fontina cheese “crespelle,” a neat stack of ultrathin crepes layered with ham, cheese and béchamel and topped with a poached egg and a charred scallion vinaigrette. Turns out, the dish is also Conley’s personal favorite, according to the eatery’s news release announcing brunch service.

“It’s got all the classic brunch style ingredients but comes together in a different way,” Conley says.

Grato's orange-apricot scones. (Photo: Liz Balmaseda)
Grato’s orange-apricot scones. 

For a nice starter dish, try the fresh-baked orange-apricot scones ($6), served with strawberry jam and whipped honey butter. (Or buy an order of them to go – they’re still delicious the next day at breakfast.)

Also on the menu: lobster Benedict ($22), brick-oven breakfast pizza topped with ham, asparagus, fontina cheese and eggs ($16), potato and fontina frittata ($11) and bourbon French toast with vanilla poached nectarines ($13).

For those who love a boozy brunch, there are blood orange mimosas, Italian sangria, frozen Bellinis and a concoction called “Bloody Caesar” – he’s Bloody Mary’s perfectly briny brother. (Brunch cocktails cost $8 each.)

All the above is served in a warm, wood-accented setting that welcomes families, couples and solo diners.

Grato chef and co-owner Clay Conley. (Photo:
Grato chef and co-owner Clay Conley. (Photo:

Hours and info: Brunch is served Sundays from 11 a.m. to 3 p.m. Reservations are strongly recommended, but walk-ins are welcome.

Grato: 1901 S. Dixie Hway, West Palm Beach; 561-404-1334;

Martha Stewart: I had a big, fun weekend in West Palm Beach

Cafe con leche in hand, Martha Stewart tours West Palm's GreenMarket. (Contributed photo)
Cafe con leche in hand, Martha Stewart tours West Palm’s GreenMarket. (Contributed photo)

Martha Stewart came to West Palm Beach and, in true Martha style, she flew away with something more stylish than a lousy souvenir t-shirt.

The businesswoman and lifestyle guru posted dozens of photos from her antiquing, thrifting and green market-shopping adventures on her “Martha Blog.” She also took the time to answer a few of our questions by email.

Read the full story here.

Stewart heads south this weekend to Miami Beach, where she is headlining the South Beach Wine & Food Festival’s sold-out rosé brunch with Chef Jean-Georges Vongerichten. We took the occasion to ask her some brunch-centric questions:

We must ask: Is rosé your go-to brunch drink?

“Ever since my first trip to St. Barths, rosé has been my wine choice for brunch.  Year round, I think it accompanies most food perfectly.”

Martha shares her poached eggs secret below. (Photo: Andrew Purcell)
Martha shares her poached eggs secret. (Photo: Andrew Purcell)

What are the keys to creating and serving the perfect Sunday brunch?

“Do as much prep ahead of time as possible.  I have a secret way to make eggs Benedict. Poach the eggs the day before, then store them overnight in the refrigerator in ice water.  The next day, reheat them for a few seconds in simmering water right before you assemble them.  Perfect eggs Benedict every time.”




This local brewery just opened a sleek new restaurant inside

Beer pairings are offered with every dish at the new Craft Food Counter & Kitchen at Funky Buddha. (Contributed photo)
Beer pairings are offered with every dish at the new Craft Food Counter & Kitchen at Funky Buddha. (Contributed photo)

Dinner is served.

Funky Buddha Brewery in Oakland Park debuts its in-house, fast-casual restaurant, the Craft Food Counter & Kitchen, beginning today. The brewery, founded in Boca Raton in 2012, is the only brewery in South Florida to offer a full-service restaurant.

PLAY OUR GAME! Find the right Palm Beach County brewery for you

There's a gastropub feel to the new Craft Food Counter & Kitchen at Funky Buddha Brewery. (Contributed)
There’s a gastropub feel to the new Craft Food Counter & Kitchen at Funky Buddha Brewery. (Contributed)

The brewery that uses culinary flavors in their beer — Hello, Maple Bacon Coffee Porter and Blueberry Cobbler Ale — naturally has returned the favor to the food. Beer and spent grains used in brewing is used in nearly every dish, from the beer-buttered challah grilled cheese to beer-braised pork shoulder sandwiches. All of the dishes offer a suggested beer pairing. Click here for  sample of the menu: Craft food Counter & Kitchen at Funky Buddha.


What: The Craft Food Counter & Kitchen at Funky Buddha Brewery opens today.

Where: 1201 NE 38th St., Oakland Park.

Hours: Noon to Midnight every day.

More info: 954-440-0046,

Get Tapped In! Visit The Palm Beach Post's page, TAPPED, for exclusive coverage of Palm Beach County's craft beer scene
Get Tapped In! Visit The Palm Beach Post’s page, TAPPED, for exclusive coverage of Palm Beach County’s craft beer scene



Critic’s pick: Day of the Dead brunching at Rocco’s Tacos

This large Mexican skull mask, evoking Day of the Dead imagery, hangs on the wall at Rocco's Tacos in Palm Beach Gardens. (J. Gwendolynne Berry/The Palm Beach Post)
Evoking the Day of the Dead at Rocco’s Tacos. (J. Gwendolynne Berry/ The Palm Beach Post)

Central county pick: ROCCO’S TACOS

You can join the costumed masses in their takeover of Clematis Street at Moonfest Saturday night, or you can opt for a different type of other-worldly experience on Sunday. That’s when Rocco’s Tacos celebrates the Day of the Dead, the Mexican-inspired celebration of the dearly departed and their favorite dishes.

Fortunately for the living and the celebrated dead, this Dia de los Muertos falls on a Sunday, when Rocco’s serves one of the best brunches anywhere in Palm Beach County. Brunch kicks off at 11 a.m. and goes to 4 p.m. My favorite bite on the menu: The Benedict Azteca, Rocco’s Mexican take on traditional Eggs Benedict. Earthy masa sopes cradle poached eggs, pork chunks and spinach, are ladled with chipotle cream and served with griddled potatoes.

At Rocco's, Mexican corn and a fancy margarita. (Contributed)
At Rocco’s, Mexican corn and a fancy margarita. (Contributed)

For the pairing at brunch, there are $12 endless Bloody Marys and mimosas, plus there are $3 Corona bottles and $3 Modelos at the bar all day.

Later, from 4 to 8 p.m., the party transitions to night with sugar skull-inspired makeup sessions and DJ-spun music. The full day’s celebration is not limited to Clematis Street – it happens at all six Rocco’s locations in Florida, including Boca Raton, Delray Beach and Palm Beach Gardens.

Rocco’s Tacos: 224 Clematis St., West Palm Beach; 561-650-1001;

TWITTER: @LizBalmaseda


Avocado Grill turns the “big 1” in downtown West Palm

Avocado Grill, West Palm Beach. (Damon Higgins/ The Palm Beach Post)
Avocado Grill, West Palm Beach. (Damon Higgins/ The Palm Beach Post)

The lively Avocado Grill in downtown West Palm Beach is marking its first anniversary with a weekend-long celebration. Chef/owner Julien Gremaud is hosting a “Big ONE” party at 8 p.m. Friday, serving specialty drinks, a special menu, home-baked birthday cake and a helping of DJ-spun tunes on the side.

On Sunday, the chef hosts the “ONEderful Birthday Brunch,” starting at 11 a.m.

The menu is eclectic at Avocado Grill, Datura Street. (Damon Higgins/ The Palm Beach Post)
The menu is eclectic at Avocado Grill, Datura Street. (Damon Higgins/ The Palm Beach Post)

Reservations are strongly suggested for both days.

Avocado Grill: 125 Datura St., West Palm Beach; 561-623-0822;

TWITTER: @LizBalmaseda


Sweet 16: La Bonne Bouche celebrates milestone in Lake Worth

La Bonne Bouche Bistro in downtown Lake Worth offers a charming lunch setting complete with a babbling fountain. (Photo by
La Bonne Bouche Bistro, downtown Lake Worth. (Photo by

Sunday marks the sweet 16th birthday of La Bonne Bouche, the charming Lake Worth bakery and café, which opened with just five tables.

“It’s never easy for mom and pop businesses to survive in this busy corporate world today,” says Sara Regnier, who co-owns the shop with her husband, Chef Eric Regnier. “We really had to adjust and we’re still here.”

To celebrate this feat, the chef has been baking up a storm, making everything from brioche to pain au chocolat. (He’s even making his own raspberry jam.) To go with the confections, the Regniers are offering a free cup of coffee with the purchase of one croissant, Danish, almond croissant, brioche or pain au chocolat.

The offer is good until Nov. 16.

La Bonne Bouche: 516 Lucerne Ave., Lake Worth; 561-533-0840;

TWITTER: @LizBalmaseda


National Pancake Day is Saturday: 5 best pancakes in Palm Beach County


To celebrate National Pancake Day, here is our Breakfast Club president’s five favorite Palm Beach County flapjacks:

almond joy pancakes

  • Almond Joy Pancakes at Pete’s Place. The Greenacres landmark loads the batter with chocolate chips, then tops the finished ‘cakes with more choco chips, chocolate syrup, slivered almonds and coconuts. It’s like starting your day with a triple-layer cake.6774 Forest Hill Blvd., Greenacres, 561-641-6543

Funky Monkey Panky Doos

  • Funky Monkey Panky-Doos at The Nook. The friendly staff at this popular eatery challenges you to say “Panky-Doo” without smiling. For the Funky Monkey version, the cooks call upon the wonders of chocolate chips, peanut butter chips and bananas. The result: Breakfast magic. 223 Center St., Jupiter, 561-745-7477


  • Hazelnut UEPs at Juno Beach Cafe. Working from their 54-year-old recipe for Uncle Eddie’s Pancakes, the Juno Beach Cafe dolls up their trademark ‘cakes with Nutella, sliced strawberries, powdered sugar, whipped cream and chocolate sauce. How do you spell “yum”? “UEP.” 13967 U.S. 1, Juno Beach, 561-622-1533

Banana Pancakes

  • Banana Nut Cakes at Benny’s on the Beach. Pecans, almonds and walnuts hijack these flapjacks, which hide under even more chopped nuts and sliced bananas. All those nuts mean this plate contains at least one serving of protein, right? Nod in agreement, please. Lake Worth Pier, 10 S. Ocean Blvd., Lake Worth, 561-582-9001

blueberry pancakes

  • Blueberry Pancakes at The Green Owl. There are some dishes that linger in your mind years after you cleaned your plate. The Green Owl’s satisfying standard-issue pancakes are one of those. Nothing fancy. Just fantastic fare in a funky, 33-year-old diner. 330 E. Atlantic Ave., Delray Beach, 561-272-7766.




New on Clematis Street: The Dispensary diner and soda fountain

The Dispensary, West Palm Beach. (Contributed)
The Dispensary, West Palm Beach. (Contributed)

The Dispensary, a daylight eatery and soda fountain, has opened on Clematis Street in downtown West Palm Beach. The retro-hip spot is located inside the Center City Pharmacy, where The Vegan Café briefly operated.

On the menu: hefty breakfast dishes, including four types of Eggs Benedict, shrimp and grits, huevos rancheros, chicken fried steak, smoked salmon on bagel, waffles and biscuits with gravy. Lunch offerings include chickpea soup, potato soup, tons of fresh salads, burgers and sandwiches (BLT, prime rib, cheddar-Gruyere grilled cheese), various sides and daily specials. Soda fountain favorites, like shakes and sundaes, are served as well.

“People are loving the food,” says co-owner Christian Wiebel, a local restaurant veteran who most recently worked at the now-closed Garage VV in Northwood.

He opened the new diner with partner Gregory Galgano on Sept. 1 as an intimate, 45-seat eatery.

“We want to add more tables, but we want to start small, with a chance to grow. For now, we want to keep it small,” says Wiebel.

Clematis Street's newest diner has outdoor seating. (Contributed)
Clematis Street’s newest diner has outdoor seating. (Contributed)

Hours: Open Monday through Friday from 7 a.m. to 7 p.m., with the full menu offered till 5 p.m. (From 5 to 7 p.m., soda fountain items, croissants and packaged salads are offered.) Open Saturday from 7 a.m. to 3 p.m.; closed Sunday. Hours are expected to expand in season.

Online ordering is available.

The Dispensary: 416 Clematis St. (inside Center City Pharmacy), West Palm Beach; 561-990-2555;

TWITTER: @LizBalmaseda