|Deviled eggs are a southern staple. You'll see them everywhere, at just about every event and every holiday. I like my deviled eggs pretty traditional and basic, but you can certainly jazz them up with any number of variations.|
Traditional Southern Deviled EggsFolks add all kinds of things to their deviled eggs and often use exotic garnishes to fancy them up these days. Me, I kinda still prefer them very basic and traditional, well, in the Southern way... humble, and I find most other folks Down South expect to find them that way too. Still, it's nice to shake things up every once in awhile I guess, so I say embellish away if ya like!
I boiled 2 dozen eggs for our Christmas party using this recipe - that's 48 deviled eggs - and they were gobbled up super fast! Boiling eggs for deviled eggs can get frustrating because they can be temperamental when it comes time to peel. I have found that by adding a tablespoon of salt to the boiling water, they peel much easier. It's all in the process of osmosis which I discuss in my boiled egg post.
Deviled eggs are always gobbled up fast, and are usually the first appetizer to go. We sure do love our deviled eggs in The South. Amounts are pretty variable so adjust the mayo, mustard, pickles and seasonings to your own likin', but you do want the filling to be creamy - not goopy, not runny y'all - just nice and creamy, so start slow especially with that mayo and only add a little more at a time. As with all cooking, taste, and adjust seasonings a little at a time also.
I really do find that piping not only makes for a prettier presentation than spooning does but it also makes your filling go further and you'll likely have a bit of deviled egg filling leftover to enjoy for yourself on some crackers or in a couple sticks of celery! I used a #199 Wilton tip and piped it deep into the egg white, raising the bag up as it filled in the white, but if you don't happen to have any tips, simply stuff the filling into a zipper storage bag, squeeze out the excess air, twist the bag to push all the filling down into one of the bottom corners, secure the twist with a twist tie, snip off just a bit of the corner, and squeeze on the bag to pipe into the whites. Works great!
I'm afraid like many traditions in Southern households, deviled egg plates have fallen out of favor to easy, carry trays. If you were not lucky enough to inherit an heirloom deviled egg plate don't fret. They are not difficult to find and they range from the very basic to as fancy as you like.
Here's a few handy tips.
You can also make deviled eggs by cutting off the narrow top of the egg to stuff them upright. If the egg doesn't want to stand upright, cut off just enough of the bottom to make it level. Remove just enough of the top portion to expose the yolk, scoop out the yolk and prepare filling and pipe the filling into the egg so that is standing upright. You'll only get one appetizer per egg this way, so make plenty of boiled eggs for this method!
Make Ahead: Want to get the eggs boiled and filling ready ahead of time? No problem! Boil the eggs and remove the yolks as usual. Place the egg whites in a zippered storage bag or other container and refrigerate. Mix up the filling and spoon that into another zippered bag, seal and refrigerate. Same with garnishes. When it comes time to make the eggs, cut the tip off of the corner of the bag and pipe, at home, or at the site, and garnish. Perfect for tailgating!
To Transport Prepared Deviled Eggs: Place two or three layers of paper towel into the bottom of a large lidded plastic storage container. Lay the piped eggs in a single layer into the container, just touching each other and filling in all the way into the center. The paper towels will help to absorb moisture and will help to keep the eggs from sliding around and bumping into each other while traveling. Once all of your eggs are in the container, lightly sprinkle the tops with paprika for color. You can also tote your egg whites and bagged filling to the party and do the piping there, it really only takes a second to do if you don't mind taking a few minutes to do it.
Presentation: Don't have an egg platter? Or just want to put out more eggs? Layer a large platter with curly leaf lettuce, breaking off the rough stem ends and placing the lettuce with the curly leaves out in a circular pattern around the platter. Transfer the eggs to the platter laying them out in a similar circular fashion toward the center until the platter is full. Refrigerate remaining eggs until time to replenish the tray.
Toppings or add-ins: Mix into the filling or simply top each stuffed egg with a little pinch for presentation. Horseradish, caviar, chives, crumbled bacon, chopped cooked shrimp, lump crabmeat, baked ham, deviled ham, jalapeno, finely chopped green onion, finely shredded cheese, fresh salsa from the deli, sweet baby gherkin pickles, sliced into thin strips, and chopped pimento are also a few good suggestions. Swap out part of the mayonnaise for cream cheese, softened at room temperature, or some folks like the sweetness of Miracle Whip instead of mayonnaise.
What variations of deviled eggs do you love to make?
Recipe: Traditional Southern Deviled Eggs©From the Kitchen of Deep South Dish
Prep time: 15 min | Yield: 24 halves
- 12 large eggs
- 1 tablespoon salt
- 1/4 cup regular mayonnaise, more or less to taste
- 1 tablespoon Creole, Dijon or yellow mustard
- 1 tablespoon sweet or dill pickle relish
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- Paprika, for garnish, optional
Place eggs in a sauce pan so that they are crowded with little room to move around. Cover with water and add 1 tablespoon of salt. Bring to a full, rolling boil (about 10 minutes on high), then immediately cover the pot and turn off heat, but leave the pot on the stove eye. Allow to sit covered for 15 minutes. Carefully drain the pot and place under the faucet tap, letting the eggs rinse under a steady stream of water, emptying and refilling the pot with cool water several times until the water is no longer hot. Let the eggs rest for 10 minutes in the cool water.
Peel the eggs and split in half lengthwise, removing the yolks and setting aside the whites. Using a fork or pastry blender, mash the yolks well. To the yolks, add mustard, pickle relish, salt, pepper and Cajun seasoning and stir together, adding only enough of the mayonnaise for desired consistency. Taste and adjust seasonings as needed. Pipe the yolk mixture into the egg whites using either a pastry bag and tips or place into a plastic storage bag and snip off the corner. Piping not only looks nicer, but it also makes more efficient use of the yolk filling. Serve immediately or refrigerate filled eggs in a covered bowl that leaves room so the stuffing is not disturbed.
Pimento: Substitute 1/4 to 1/2 cup of homemade or commercial pimento cheese.
Bacon Cheddar: Add 1/4 cup of finely chopped bacon and 2 tablespoons finely shredded Cheddar or other cheese.
BBQ Ranch: Mix in one packet of dry Ranch dressing and a dash of Liquid Smoke. Stuff eggs. Just before serving, drizzle each stuffed egg with barbecue sauce (a squirt bottle works best for this) and garnish with sliced green onion. If you have any leftover smoked meats, finely chopped about 1/4 cup and add that in with the yolk mixture.
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|Set of 2 - Deviled Egg Tray with Snap On Lid!|
|Leave it to Rachael Ray to solve a problem! This is a fantastic tray for those who like to do the upright deviled eggs - no more wobbly eggs!|
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