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
- 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
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!