Summer recipe from Chef Jessica Shillato of Spotted Salamander Cafe and Catering

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Bon appetit, Soda City. | Photo by Jessica Shillato

Chef Jessica Shillato is the creative force behind the Spotted Salamander Café and Catering, and we’re so excited to share her recipe for Deviled Eggs with Sweet & Spicy SC Pecans with you.

We love this egg-based dish because it evokes flavors of the South that bring forth memories of family gatherings and summertime celebrations. Here’s what you need to get started.


  • 1 cup chopped South Carolina Pecans
  • 1 egg white
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon celery salt
  • ½ teaspoon cayenne pepper
  • 12 eggs, hard boiled and peeled
  • ½ cup Duke’s mayonnaise
  • 2 tablespoons yellow mustard
  • ½ teaspoon salt
  • ½ teaspoon Cajun seasoning

Pro tip: Grab your ingredients the local way by stopping by the Soda City Market or Rosewood Market.

How to prepare the meal yourself

  • Preheat the oven to 300°. In a bowl, add the pecans and egg whites; toss to combine. Add the sugar, salt, celery salt, and cayenne pepper; toss until combined.
  • Spread the mixture out in a single layer on a parchment-lined baking sheet and bake for ~40 minutes, stirring the nuts every 20 minutes. When finished, the nuts should be fragrant. Remove and let cool.
  • Slice the eggs in half lengthwise. Remove the yolks and place in a mixing bowl.
  • Mash the yolks using a fork, then add the mayonnaise, mustard, salt, and Cajun seasoning; mix until smooth.
  • Fill each egg white half with the yolk mixture and top with the pecans.

Still want Chef Jessica Shillato to cook for you? Visit her at the Spotted Salamander Café and Catering.

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