Cacio e pepe deviled eggs“We have done a BLT version, a classic and a pickled one. But, I’m just a huge fan of our Cacio e Pepe recipe,” says Cure’s Executive Chef Alfredo Nogueira.

He’s speaking about the Freret Street cocktail bar’s beloved Deviled Eggs.

“The components of Cacio e Pepe just works so well in Deviled Eggs,” he continues. “We use fresh cracked black pepper, which is one of my all-time favorite spices. Then it’s a little roasted garlic, Dijon mustard and Duke’s Mayonnaise. The Pecorino Romano we use is high quality enough to stand alone on a cheese board.”

The finished result has that super-creamy, light, pillow-y texture of all perfect Deviled Eggs. The salt hits you immediately, and it’s such a great counterpoint to a bright, citrusy cocktail. It’s followed by a beautiful mix of pepper, cold mayo and sharp cheese.

If you dig around in Deviled Egg history (and, I mean, who doesn’t want to do that?), you’ll find that Deviled Eggs hail originally from ancient Rome, when they were frequently served to the wealthiest diners at the beginning of meals.

It makes sense then that a Cacio e Pepe-styled Deviled Egg recipe would sing.

Most recently, these little Roman-recipe Eggs have become a darling of Instagram and social media. Why they are trending now, Nogueira cannot say, but, perhaps it’s a recent return to simple pleasures? As the pandemic carries on, locals are finding respite in quiet nights out at Cure, enjoying the covered back patio, a great drink, and a small bite.

“On a busy night, we might go through 20 orders of the Deviled Eggs,” Nogueira says.

Cure has no plans to remove them from the menu, for obvious reasons, but variations sometimes pop back up. Named a “Best Bar” by Esquire, Cure’s design makes use of simple, Old-World charm, with exposed brick, sparse chandeliers, concrete floors and towering shelves of bottles behind the long bar.

"I like to cut a small piece off the top and bottom of the egg and slice it in the middle as opposed to the traditional, long slice that slides all over the plate."

- Chef Alfredo Nogueira

Their food menu also includes Nonna’s Meatballs—a split ratio of pork and beef, drowning in lightly sweet, San Marzano tomatoes—as well as options like the delicious White Bean Hummus, with Marcona almonds, tahini and capers.

The Whiskey Smash is made with an Irish label, mint and lemon, the Sazerac just might be the best in the city, and then there is always a Frozen of the Day option.

There’s always a reason to stop in Cure, honestly. For us, lately, it’s been those feisty Deviled Eggs, with the perfect dusting of Romano and black pepper. It’s an instant vacation to Rome, on a hot, New Orleans afternoon.

Can’t get to the Crescent City?

Cure’s Executive Chef Alfredo Nogueira is happy to share his recipe:

For cocktails and bites at Cure, make reservations on Open Table or on their web site.

Cure, 4905 Freret Street, New Orleans