Deviled Eggs are a Southern Thing

Chances are you were either born or raised in the south if you love Deviled Eggs and I certainly do.  They’re the perfect accompaniment for holiday dinners or even appetizers at a party.  This recipe comes from my sister-in-law, Barbara.  She’s a great cook and sets the most beautiful table ever when she entertains.  She pulls out all the stops.  This is a picture of her Easter table and the recipe for her yummy Deviled Eggs.

Like a lot of  Southern cooks, Barbara doesn’t have exact measurements and she does it all by taste.  They’re a little harder to recreate but you can make them according to your taste!

Barbara’s Deviled Eggs

Boiled Eggs
Salt and Pepper

Boil eggs and remove the yolks and put them in a bowl.  Add mayonnaise until the yolks are creamy and not dry.  You can do this with a fork or put them in a food processor.  Add about 1 teaspoon regular mustard depending on how many you are making.  Mix with a fork or food processor and using a spoon or bag put the yellow inside back into the white outside.  Chill and enjoy!


2 responses to “Deviled Eggs are a Southern Thing

  1. Becky, I think you like a bit of spice in your food, as in your life, and so you might enjoy this spicy deviled egg recipe:
    Here’s a recipe with a lovely blend of sweet and spicy. The relish adds a bit of sweet crunch, while the horseradish adds heat and a spicy kick. (Horseradish is a great addition to egg salad too by the way!)
    This is a unique recipe to make for company, and I am always asked for the recipe when I do.
    6 hard-cooked eggs, peeled and cut lengthwise
    3 tablespoons Light Mayonnaise or Salad Dressing
    1½ tablespoons finely chopped onion (Vidalia is nice)
    2 tablespoons sweet pickle relish (Bick’s is nice)
    1 – 2 teaspoons horseradish (more or less to your taste), well drained
    1 teaspoon dijon mustard
    1/8 teaspoon salt
    ¼ teaspoon ground black pepper
    Paprika for garnish
    Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
    Cover lightly with plastic wrap and refrigerate for up to one day before serving.

    • Pam,
      Thanks for the deviled egg recipe. It sounds spicy and delicious! Save me one if you make it anytime soon! I am feeling very full after this Thanksgiving festival of eating!! See you soon.

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