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What’s a Party without Deviled Eggs . . .

September 4, 2018

A friend of ours, John, left Old Town and moved to Richmond. So we had a few people over to celebrate his next chapter and I decided to do a southern inspired menu since he was moving further south. And with a southern menu, I needed to southern-up my deviled eggs.

I scoured the internet for a deviled egg recipes. A georgia peach deviled eggs sounded appealing but my grandma, who chooses not to cook anymore,  use to make deviled eggs with pickles — so it seemed rather nostalgic to use pickles in the recipe. Peaches out. Pickles in!

Gram doesn’t really have “recipes”. I had her teach me how to make her baked beans and the measurements are things like squirt the ketchup in a circle around the baked bean pot 5 times. So I scoured the internet for deviled eggs with pickles and found Ree Drummon’s recipe as a starting point — Ree is also known as the Pioneer Woman and one of my daytime television “friends” on the the background as I work from home.

The Pioneer Woman’s recipe had pickles and the reviews were fantastic so I thought it was a perfect starting point.  The major difference between her recipe and mine is the addition of pimentos make it “southern” as well as chopped pickle garnish for a bit of added crunch. She also cooks her hard-boils her eggs where I confess, even though we get farm fresh free range eggs delivered, when giving a party I take a short cut and buy the eggs already hardboiled.

Deviled eggs are super easy to make and they just scream “party!” I calculated everyone had 2-3 eggs. It’s funny everyone loves deviled eggs but they’re always kept sacred for party food — maybe that’s why we can’t get enough of the little devils when they do RSVP to a party.

Southern Deviled Eggs

What's a party without Deviled Eggs?
Print Recipe
Prep Time 15 minutes mins
Course Appetizer
Cuisine Party Food, Picnic Food, Southern
Servings 24 Deviled Eggs

Ingredients
  

  • 1 dozen hardboiled eggs (pealed)
  • 1/4 cup Hellmann's mayonnaise
  • 1 teaspoon French's yellow mustard
  • 2 teaspoons chopped dill pickles (plus more for garnish)
  • 1 teaspoon pickle juice
  • 1 teaspoon sugar
  • 3 dashes Tabasco sauce (or more taste)
  • 1/8 teaspoon kosher salt (or more taste)
  • 1/16 teaspoon black pepper (or more taste)
  • pimentos for garnish

Instructions
 

preparation . . .

  • Cut the hardboiled eggs in half. Scoop out the yolks into a mixing bowl.  Mix with a fork to break them down. Add mayonnaise, yellow mustard, chopped dill pickles, pickle juice, sugar, Tabasco sauce, salt, and pepper. Mix together until well combined with a fork.
  • Use a mellon scooper, or small spoon, to scoop yolk mixture into each egg white half. Garnish with pimentos and chopped pickle. Enjoy!

make ahead instructions . . .

  • Use two storage containers, preferably with lids. Line one container with paper towel to soak up excess moisture and put a layer of egg whites, place another paper towel down and repeat as necessary.  
  • In a second container combine the yolk mixture according to the directions above.
  • Cover both containers and refrigerate until ready to serve. Assemble and enjoy! 
Keyword Eggs – Deviled Eggs, Make Ahead
Tried this recipe?Let us know how it was!

Entertaining, Recipe, Recipes, Transfer

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𝐻𝑒𝓁𝓅𝒾𝓃𝑔 𝓎𝑜𝓊 𝒻𝒾𝓃𝒹 𝒷𝑒𝒶𝓊𝓉𝓎 𝒾𝓃 𝓉𝒽𝑒 𝑒𝓋𝑒𝓇𝓎𝒹𝒶𝓎.🌹 𝘄𝗿𝗶𝘁𝗲𝗿 • 𝗵𝗼𝗺𝗲𝗺𝗮𝗸𝗲𝗿 • 𝘀𝗶𝗴𝗵𝘁𝘀𝗲𝗲𝗿 • 𝘁𝘃 𝗰𝗼𝗻𝗻𝗼𝗶𝘀𝘀𝗲𝘂𝗿 Creating daily rituals to thrive & nourish the soul. 𝘛𝘩𝘦 𝘢𝘳𝘵 𝘰𝘧 𝘭𝘪𝘷𝘪𝘯𝘨 — 𝘣𝘦𝘢𝘶𝘵𝘪𝘧𝘶𝘭𝘭𝘺 𝘴𝘭𝘰𝘸𝘭𝘺 𝘱𝘶𝘳𝘱𝘰𝘴𝘦𝘭𝘺 𝘳𝘰𝘺𝘢𝘭𝘭𝘺…

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