Read more about Six Mile Farms heirloom popcorn, Crop to Pop, in our November 2023 issue.
Recipe by Cole Ellis, Executive Chef at Delta Meat Market
Ingredients
½ cup of Crop to Pop Popcorn
¼ cup vegetable oil
2 tbsp smoked paprika
1 tbsp granulated garlic
1 tsp iodized salt
6 large eggs
4 tbsp. mayonnaise
3 tbsp. finely chopped chives
1 tsp. dijon mustard
1 tsp. dill pickle juice
2 dashes of hot sauce
Salt and pepper, to taste
Paprika, for garnish
Directions
Popcorn
In a large stock pot with a lid, heat the oil on high. Just before the vegetable oil begins to smoke, add a few kernels of popping corn. Once they begin to sizzle, add the remaining kernels and cover. Once the kernels start to pop, shake back and forth vigorously—stopping periodically to let the kernels settle to the bottom. Reduce the heat to medium and keep shaking until the kernels are almost done popping. Turn off the heat and transfer to a large mixing bowl. Before you remove the lid, make sure they’re done popping. Add seasonings (paprika, garlic, and salt) while the popcorn is still hot (it sticks better).
Deviled Eggs
Place eggs in a six-quart saucepan. Cover them with cool water by one inch. Cover the pan with a lid and bring water to a rolling boil over high heat for six to seven minutes for perfect eggs. While the eggs are boiling, prepare an ice water bath and set aside. After the six to seven minutes have passed, submerge the eggs until cooled.
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk and place in a small bowl. Place the egg whites on a plate. In a food processor, add the mayonnaise, mustard, pickle juice, hot sauce, salt and pepper. Purée until smooth. Fold in chives and mix well before filling the eggs. Use a spoon or a Ziploc bag to fill the egg whites with the yolky goodness. Sprinkle on paprika for garnish. Put the popcorn on a platter and top with the deviled eggs. Enjoy! Note—At Delta Meat Market, toppings vary—including bacon jam, relish, tomato conserve, or smoked onion jam.
Try Chef Cole Ellis's dishes for yourself at the Delta Meat Market in Cleveland, Mississippi.
