Jorjanne Here in the South, no Easter meal is complete without deviled eggs. In fact, most meals are not complete without deviled eggs. And, they must be sprinkled with paprika. Growing up, I never saw my mother use paprika for anything other than to garnish deviled eggs and potato salad.
Although I am not much of a fan of deviled eggs - or eggs in general - somehow, I have become the official “deviled-egg maker” for Easter lunch at my grandmother’s. The first time I was asked to bring the deviled eggs, I had never actually made deviled eggs before. Since then, I have not only learned to make traditional deviled eggs, but also some delicious variations. I have even found a deviled egg recipe I like to eat - Blue Cheese and Bacon Deviled Eggs!
Although I am not much of a fan of deviled eggs - or eggs in general - somehow, I have become the official “deviled-egg maker” for Easter lunch at my grandmother’s. The first time I was asked to bring the deviled eggs, I had never actually made deviled eggs before. Since then, I have not only learned to make traditional deviled eggs, but also some delicious variations. I have even found a deviled egg recipe I like to eat - Blue Cheese and Bacon Deviled Eggs!
I have also discovered that some people are quite purists when it comes to their deviled eggs. “Why in the world would you put olives on a perfectly good deviled egg?” is a question I have actually had to answer. Alas, I now know to bring two plates of deviled eggs - with labels to warn my brother-in-law, among other purists.
Now I'll share with you my simple Southern classic recipe:
Traditional Southern Deviled Eggs
6 large eggs, hard-boiled and peeled
1/4 cup of mayonnaise
1 1/2 tablespoons pickle relish
1 teaspoon yellow mustard
Cut eggs in half lengthwise. Scoop out yolks into a medium sized bowl. Use a fork to crumble and mash yolks. Add mayonnaise, pickle relish, mustard, and salt and pepper to taste. Stir together. Scoop yolk mixture into empty egg white halves. (For a prettier presentation, use a piping bag and star tip to pipe mixture into egg white halves.) Sprinkle paprika on top.
If the Blue Cheese and Bacon Deviled Eggs sound delicious to you, join our Recipe Club to receive that recipe card in your inbox!
Click HERE to join The Southern Mercantile Recipe Club!
If you are in need of a beautiful way to display your Deviled Eggs, we've got you covered!
Now I'll share with you my simple Southern classic recipe:
Traditional Southern Deviled Eggs
6 large eggs, hard-boiled and peeled
1/4 cup of mayonnaise
1 1/2 tablespoons pickle relish
1 teaspoon yellow mustard
Cut eggs in half lengthwise. Scoop out yolks into a medium sized bowl. Use a fork to crumble and mash yolks. Add mayonnaise, pickle relish, mustard, and salt and pepper to taste. Stir together. Scoop yolk mixture into empty egg white halves. (For a prettier presentation, use a piping bag and star tip to pipe mixture into egg white halves.) Sprinkle paprika on top.
If the Blue Cheese and Bacon Deviled Eggs sound delicious to you, join our Recipe Club to receive that recipe card in your inbox!
Click HERE to join The Southern Mercantile Recipe Club!
If you are in need of a beautiful way to display your Deviled Eggs, we've got you covered!
Click HERE to purchase this fabulous egg plate!
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