A Southern gathering is not a Southern gathering without deviled eggs.
It really doesn’t need an explanation.
This is how I’ve been making traditional deviled eggs for years….
Place a dozen eggs in a large pot and cover completely with cool water.
Bring to a boil. When it comes to a boil, turn off the stove.
Cover and let sit for exactly 10 minutes.
Pour eggs in colander in sink and rinse with cool water.
Let sit for a few minutes until they are cool enough to handle.
Remove shells and cut eggs in half, scooping yolks into a bowl.
If you have any ugly egg whites, toss them in the bowl with the yolks.
I usually have at least 1 egg that peels ugly.
Chop up the yolks and ugly egg white really fine. Add mayo, mustard, relish, salt and pepper.
Fill the pretty egg whites with the yolk mixture.
If you are feeling fancy you can pipe them in with a pretty tip.
Sprinkle the eggs with a pinch of paprika.
Refrigerate.
AND TRY NOT TO EAT THEM ALL
Classic Deviled Eggs
12 eggs
1/3 cup mayonnaise
1 tbsp. mustard
2 tbsp. sweet pickled relish or chopped dill pickles (everyone has their preference!)
salt and pepper to taste
paprika
Place the eggs in a large pot and fill up with cool water, covering eggs completely.
Bring to a boil. When water comes to a boil, turn off the stove and COVER.
Let sit for exactly 10 minutes.
Pour eggs into a colander in the sink and rinse with cool water.
When eggs are cool enough to handle, peel the shells off.
Cut eggs in half, scooping the yolks into a bowl and placing the white halves on a platter.
If you have any ugly peeled eggs, toss the white and yolk in the bowl. I usually have at least one “ugly egg.” This just allows you to overstuff your eggs.
Chop the egg yolks and “ugly” white finely.
Add mayo, mustard, relish, salt and pepper.
Stir well and spoon into egg halves.
Sprinkle the deviled eggs with a pinch of paprika.
Refrigerate. Try not to eat them all!
