You are just about always going to find a plate of deviled eggs at any southern holiday meal or picnic or special occasion gathering. It's just what we do. Strangely enough, they are always gone at the end of the gathering also...no matter how many you make it seems.
Each person has their own 'recipe' for deviled or dressed eggs. It isn't rocket science so it's very much up for interpretation folks, but I do have younger people and less experienced cooks ask me about the best recipe for making them.
Here is how I make them:
12 eggs, hard boiled
1/3 cup mayonnaise
1/2 tsp. sugar
1 tsp. mustard, yellow or Dijon
dash of salt and black pepper
dash of celery salt
dash of Tabasco sauce (optional)
paprika or Cajun seasoning for garnish
Place eggs in enough water to cover them. Add a tsp. of vinegar and a dash of salt and they will peel much easier. Also, if you can, don't use really fresh eggs that you just bought. They are much harder to peel than eggs you have had in the fridge for a few days. Bring to a boil and boil for just a minute with cover on pan. Turn heat off and let sit for about 12 to 15 minutes in the hot water. Run under a couple changes of cold water and peel. They will peel much easier.
With a sharp knife cut down the center lengthwise. Remove the yolks and place in a bowl. Mash with a fork. Add the other ingredients and stir together until smooth. You can fill them with a spoon or put the filling in a piping bag and pipe it in for a very pretty presentation. Sprinkle with just a little paprika or I like to sprinkle with just a bit of Cajun seasoning which gives them a little more spiciness.
Another optional seasoning that I sometimes use for variety is to add 2 tsp. of dry ranch dressing mix. It gives the eggs a really good flavor.
Traditional Southern Deviled Eggs!
Sometimes I add a little sweet pickle relish also.
ReplyDeleteI always add it.
DeleteNot deviled eggs to me without sweet pickle relish!!
DeleteI always use diced pickle too, never used sugar before
DeleteYes need the sweet pickle relish,no sugar. If you crush the shell all over and roll it lightly between your hands, the shell will come right off.
DeleteMy Grandma always added sweet pickle relish too as well as a splash of sweet pickle juice...so of course, I have to have mine the same way. :) A good sub though, if you find yourself out of sweet pickles is a splash of rice wine vinegar. It's got a good bit of sugar in it as well as the acid.
DeleteMy change from Grandma's is to garnish with Cajun seasoning just like this recipe, instead of paprika.
I like to add just a little horseradish to mine. Always get compliments on them.
Deletemake em all the time during all holidays
ReplyDeleteMY FAVORITE! THANKS FOR THE Recipe
ReplyDeleteI'm making for our Christmas eve dinner - I've never added celery salt. I believe I'll add this time. Thanks!
ReplyDeleteI just use sandwich spread to the yoke. It tastes good, too
ReplyDeleteWhen my mother made potato salad, deviled eggs, or anything that she used mayo in she always used the cheaper brands. In fact she used the salad dressing type. I could use her same recipe and it never came out as good. I used the name brand. Finally, she told me she always used the cheap salad dressing and now everybody raves over my food! Always ask what makes it so different and special.
ReplyDeleteFirst time I've seen a deviled eggs recipe that even remotely resembled the ones I grew up on. Thanks.
ReplyDeleteMy late husband had his own Devil Egg recipe titled "The Devil you say deviled egg". It had not only sweet gherkins, but Tabasco & red pepper. Your recipe sounds delicious! Thank you for sharing it with all of us!
ReplyDeleteI grate my eggs and use this recipe for egg salad. Absolutely delish!
ReplyDeleteI like to add finely chopped green onion and bacon bits :)
ReplyDeleteTry a little cider vinegar in the yolk mixture.
ReplyDeleteI like celery seed added, sometimes a little pickle relish, dill or sweet, sometimes I put a olive ring on top too.
ReplyDeleteI use cole slaw dressing in my yolks. Easy and yummy!
ReplyDeleteLast time I was asked to "bring deviled eggs", I had only fresh ones. Discovered if you leave them out on the counter overnight or long enough to be room temp, AND add the salt to the water, they peel easily. Last time I made 'em at home for just us, though, I discovered too late that the mayo was rancid. Man! That took a lot of seasoning to overcome!!
ReplyDeleteI use mayonnaise and a little dry mustard in the yolk. That's it, and they love it!
ReplyDeleteI PUT A LITTLE SOUR CREAM IN THERE TOO AND SOMETIME I CHIP UP OLIVES REAL FINE AND ADD THEM,
ReplyDeleteOF COURSE SWEET PICKLE JUICE AND BLACK PEPPER
WHEN WE HAVE FAMILY GET TO GETHERS,ITS ALWAYS BRING WHAT YOU WANT,,,,MY CHILDREN ASK ME IF I BROUGHT DEVILED EGGS, ' THERE FAVORITE'I USE MUSTARD & MAYO, NAME BRAND, AND A LITTLE SUGER,ALWAYS GONE IN A FEW MINUTES,THEY ALSO WANT THESE EGGS FOR A BIRTHDAY PRESENT,A DOZEN AT LEAST...THE KIDS ARE SPOILED FOR MY EGGS..
ReplyDeleteMAKES ME HAPPY,,,,
I always put sweet pickle relish in mine to. My husband likes a lot of black pepper in his. My family loves deviled eggs to. I think I will fix some for the Holiday coming up Monday. Thanks for posting this.
ReplyDeleteMayo, mustard salad pickle cubes, salt and pepperare my staples. Think I may just try this variation a little at a time. Don't think my egg lovig family can deal with he change shock all at once.
ReplyDeleteI add a little of the juice from bread and butter pickles to mix in with the mayo. I use to use the juice from sweet pickles, but this is better, I think. I, personally, don't like tart deviled eggs, prefer the sweeter filling in the eggs. Mine are a big hit at potlucks.
ReplyDeleteBy the way, I love the recipes that you post!!!
ReplyDeleteWe add a little sweet pickel juice it is awsome.
ReplyDeleteI add a lil horseradish
ReplyDeleteLove deviled too...I add a small amount of Thousand Island Dressing. It just gives them a unique and delicious taste...Thanks for all the recipes that you share. I have tried many, many of them!!
ReplyDeleteI add sweet and dill relish in mine.
ReplyDelete