Deviled Eggs : A Southern Staple
Every self respecting Southerner has a deviled egg plate, usually two. We have one for “fancy” company and a travel one which has a handy little lid (in the interest of disclosure, I have three fancy ones and one travel one). Deviled eggs are standard fare at all family reunions, church gatherings, and holidays but they are an absolute requirement at Easter!
When I was a little girl we always had family reunions on my Papa Reed’s farm each summer. The two things I looked forward to the most were Mama’s Mandarin Orange cake (because she used to torture us by making it three days ahead of time and letting it sit in the refrigerator -at perfect eye level for my siblings and I!) and all of the platters of deviled eggs. Everyone brought covered dishes from home and when time came for the meal Papa Reed would hook his tractor up to a large flatbed trailer and pull it right up into the front yard. The ladies would then lay out bed sheets and table cloths to cover the trailer bed and everyone would take the covers off their dishes and lay them out, forming a huge country buffet. Deviled eggs were plentiful and I would go down the line, examining each platter and making my choice. Usually, I got one from each dish but my very favorite were the ones with “red stuff” (paprika) sprinkled on the top!
After everyone had eaten second and sometimes third helpings, the dishes were cleared, sheets removed, and we’d all climb up onto the trailer for a hayride through the country. My favorite part of the hayride was when we stopped over at a creek and got to throw rocks in. It was pretty hot by then and you’d try to find the biggest rock you could so you’d get a good splash of cool creek water out of it! Later, we’d put out chairs in the front lawn and the musicians in the family would set up on the porch for a little concert of sorts. We usually had a guitar, fiddle, and banjo.
I miss family reunions.
Well, I may not have a family reunion today but look what I do have!
Real, honest to goodness, fresh from a local farm, EGGS!
I have always wanted a chicken coop. Its been a dream of mine since I was a little girl and my step grandmother would let me go gather the eggs when I came for a visit. Each egg was like finding a grand prize. Returning with an entire basket full thrilled me to no end. I’ve always wanted to raise chickens, gathering and cooking for my family with fresh eggs I had harvested from my own hens. I’ve read books on how to build the coop, what to feed the chickens, and how to care for them but alas, I still live in the city and these silly city folks don’t think chickens are the best choice for neighbors.
So I am just going to live vicariously through Kamilla, over at Fledermaus Farm.
Now THIS is fresh! This photo was taken on April 7th!
Farm fresh, local egg
Egg from grocery store.
On the top is a farm fresh egg and the bottom is a store bought one. Notice the richness in the color of the yolk on the top. Let me tell you, there is a definite taste difference as well! It was such a treat for me to find a local source for fresh eggs. I’ll be bringing you more in future posts about the farm these eggs came from.
If any of you are wondering how to find a local source for eggs or any other farm raised food, www.localharvest.org is a great place to start. This is where I located the farm these eggs came from and it turns out the owner and I went to high school together! It really is a small world and its fun to find out just how small by looking to your own local resources for food.
With spring upon us now and summer coming up, I’ve been looking at different ways to be more self sufficient in terms of providing for my family. I have a small garden planned (it may end up being a series of container gardens) and am working on several true “from scratch” tutorials to bring you. My eventual goal is to be able to provide as much of my family’s food as possible from my own garden or local sources. Keep in mind that I am still cheap though, so this will be done within reason. While I would love to start using meat from local sources, I can’t bring myself to pay double the price- even if it is organic.
Although this is better for the environment, healthier, ensures better quality food, and is better for our local economy, my primary goal is to simply increase the self sufficiency of my family. I’ll be sharing more of how I am doing in my little quest throughout the summer. For now, I’m reading, studying, and planning.
~sighs~ But I still can’t have my chicken coop.
How about we make us some deviled eggs from Kamilla’s chicken coop instead?
Place fresh eggs in pot and add enough water to cover them by one inch.
Add a pinch of salt per my mother’s directions.
We don’t question our mothers. We just do it.
Bring to a full boil over medium to medium high heat.
Once it comes to a boil, remove pot from hot eye and cover.
Allow to sit for fifteen minutes.
Place pot in sink and run cold water into it until eggs are cooled.
Once cooled, remove each egg and tap it gently on all sides on a hard surface to get a nice cracking on the shell.
Carefully peel egg.
To peel an egg and have it still be pretty requires a delicate hand, which I do not have. I forced it for y’all though (Because I just love ya so much). I’m one of these people who has fifty different things I want to do at once and I just barrel right through them!
To make our eggs, you’ll need: Mayo, Mustard, and Sweet Pickle Relish
You’ll also need: salt, pepper, and paprika but these are actually optional.
Cut each egg in half.
Spoon out all of the yolks.
WOW! Look how bright and rich these are!
For six eggs, I am using 3 T of Mayo and 1 T of mustard.
This is something you’ll need to customize to her personal taste so just start out with lesser quantities, mix it all in, and then add more if you prefer!
With a fork, mush* it all together.
*Once again, I am bringing you a highly technical term which I yield effortlessly thanks to my $40,000 Home Economics degree. As a Southern Plate reader, you are now qualified to use this term as well and FREE OF CHARGE, too!
The perks never end, folks!
Once its all nice and creamy, add about a 1/2 tsp salt (more if you prefer)
I add about 1/4 tsp pepper. You can omit this or use white pepper if you prefer.
For me, white pepper is about like a penthouse suite.
I’ve heard of it, I have every faith that it exists, but I’ve not once laid eyes upon it. 
Then we add about a tablespoon of sweet pickle relish.
Most people would want to add two tablespoons here but I keep it light on the pickles at my house.
Mix all of that up. You can make it even creamier with more mixing if you like but I like the tiny little lumps in mine.
Its how we had them at the family reunions. ~smiles happily~
There are several ways to fill your eggs and no one way is wrong! You can simply spoon the filling in, pipe it in with a pastry bag and tip with a large opening, or do it the way I am today. I spoon my filling into a sandwich bag and cut the corner off, then squeeze it in each egg half.
Like this.
Or you can have some fun and do this….
The eyes are olive slices (with pimentos) and the beak is bits of carrot…
But I digress…
When finished, place on a pretty plate and sprinkle with “red stuff” if you like!
I should have done that before placing them on the plate but I was running late for Katy’s preschool Easter party and so…
well you get my point well enough.
Deviled eggs, on my fancy plate!
Deviled Eggs
Ingredients
- 6-7 eggs
- 3-4 T Mayonnaise
- 1 T Mustard
- 1-2 T Sweet Pickle Relish
- Salt and Pepper to taste
Instructions
- Place eggs in pot and add enough water to cover by one inch. Add a pinch of salt. Place on medium to medium high heat and bring to a boil. Remove from heat and cover, let sit fifteen minutes.
- Place pot under cold running water to cool eggs. Carefully peel. Slice each egg in half and spoon out yolk onto separate plate. Add all other ingredients and mash with fork until creamy and well blended. Spoon contents into plastic bag and seal. Cut off corner and squeeze back into egg halves. Sprinkle with paprika, if desired. Some people like to garnish with a slice of olive or sprig of fresh herbs.
Google Recipe View Microformatting by ZipList Recipe Plugin
Ingredients
- 6-7 eggs
- 3-4 T Mayonnaise
- 1 T Mustard
- 1-2 T Sweet Pickle Relish
- Salt and Pepper to taste
Instructions
- Place eggs in pot and add enough water to cover by one inch. Add a pinch of salt. Place on medium to medium high heat and bring to a boil. Remove from heat and cover, let sit fifteen minutes.
- Place pot under cold running water to cool eggs. Carefully peel. Slice each egg in half and spoon out yolk onto separate plate. Add all other ingredients and mash with fork until creamy and well blended. Spoon contents into plastic bag and seal. Cut off corner and squeeze back into egg halves. Sprinkle with paprika, if desired. Some people like to garnish with a slice of olive or sprig of fresh herbs.
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Posted by Christy Jordan
on Apr 8 2009. Filed under Side Dishes, Southern Classics.
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[...] Christy and Betty are somehow related ! Christy knows her way around her tiny kitchen and dishes up Southern Classic Comfort Food and Family Recipes with a bit of sass, laughs and a whole lotta [...]
My mother-in-law made these for Easter dinner, and I could have devoured the entire plate. These are so easy to make, and always a hit. Thanks for sharing this easy, but yummy recipe. Every Southern lady should know this recipe by heart.
I finally made it to SouthernPlate.com!!!
I am tickled Pink to see my eggs in those pictures. WOW! Thank you so much and I love the chick you made with the finished egg. You are so creative!!!!
Thanks for the plug. Support LocalHarvest!
Kamilla
[...] Deviled Eggs, A Southern Staple [...]
Melody, the recipe sounds delicious. I like to add apple cider vinegar to my mixture (instead of salt) and a bit of horseradish to give it a zing.
Were the fresh eggs any harder to peel because they were so fresh? (My mother always told me that the fresher the egg, the more difficult to peel.)
Mmmmm, thinking about deviled eggs … we make ours the same here except I use dry mustard instead of French’s, a little juice out of the sweet pickle jar instead of relish (got kids who object to even that little bit o’green from the relish – sigh), and seasoned salt mixed in and on top instead of just paprika (aka savory salt, Season-All, or savor salt – but you could also use Herbamare or something toney from Whole Foods too)… and then put it on the deviled egg dish and take it to the party!
Thanks for everything, Christy!
[...] Deviled Eggs, a Southern Staple! [...]
[...] Christy and Betty are related somehow! Christy knows her way around her tiny kitchen and dishes up Southern Classic Comfort Food and Family Recipes with a bit of sass, laughs and a whole lotta [...]
Like your receipe and have read the other blogs as well. I was taught to use pickle juice also but when that isn’t available, just use a little white vinegar instead. When I take my deviled eggs to family gatherings they are always the first ones to disappear. Our gatherings have been known to number over a hundred(a lot of others brought deviled eggs as well) in days gone by. My mother-in-law will be 99 this year and I have gotten a lot of receipes from her. We have recorded them in notebooks and have also recorded her voice reciting receipes and reading stories.
I really enjoy your blog!! You have posted some recipes that I thought were long gone from my family, than you so much.
DEVILED EGGS!!! Oh My YES!!
We never used relish in our, and we put a little white vinegar and a little sugar along with the mustard and mayo (has to be mayo, NOT miracle whip). But I’m only a little Southern (KY and the WV) so I guess maybe that explains it.
I do the zip lock baggie way of making them as well! It makes the yolks so creamy and is soooo much easier to clean up!
Keep up the good work!!!
Blessings!
Looking forward to so many good recipes, I miss home!!!
My mother and her sisters called them “dressed eggs.” Has anyone else ever heard that? My friends make fun of me but I still call them “dressed ‘to this day.What ever you call them they are a family favorite.
small gardens are nice because you can just fit it in any part of your home, small gardens have that “cute” factor too*:’
[...] a fun girls cooking party! We made a tomato/tofu/cilantro soup (courtesy of C), bruschetta, and devil eggs. Yes, both recipes are from the immensely talented Christy @ Southern Plate. Thank you Christy! I [...]
[...] Deviled Eggs (Cookbook p.24) [...]
This is very similar to the recipe that I use from my grandmother…our special ingredient is pimentos! Just about a teaspoon in the egg yolk mix.
Deviled eggs are a must in this southern house for every family get together and holiday! Instead of pickle relish though (both hubby and son despise pickles of any kind!) I use apple cider vinegar – definitely will “devil” the eggs!
I absolutely love your website and I’m view it DAILY!!! and I am SOOO envious of your pyrex collection (as well as your recently reorganized pantry!!) My son and I are making your “Snowman Soup Kits” tomorrow to give as gifts!
I made these and they were great! My mom puts grated onions in her recipe and I really don’t care for them at all.
I make these using mustard pickle relish. It turns out the same, just one less container on the counter.
I’ve never heard of that!! Sounds like a wonderful product though! Where did you find it?
Gratefully
Christy
The pinch of salt that your mother said to put in the water raises the boiling point of the water. So – the salted water has to get hotter than plain water to start to boil. The water is hotter, the eggs cook faster.
I have found using a pastry cutter is an easy way to mash the yellows of the eggs.
[...] Deviled Eggs, a Southern Staple! [...]
This is so adorable!!! Can ya hear the folks at church exclaim when you uncover these and set them on the Covered Dish table for everyone? Yeah, I know, it’s good to the be queen. tee hee
We add Deviled Ham to ours….does anyone else do this?
I JUST LOVE TO TOP MY DRESSED EGG’S WITH SLICED BLACK OLIVES
love, Love, LOVE deviled eggs!
You sparked my interest with your description of your memories of the family reunions on your Papa Reed’s farm. I can certainly relate to the Mandarin Orange cake tempting you from eye level in the frig. I couldn’t begin to tell you how many times as a child I got into trouble for a “little” taste before it was actually served. I say as a child, but really who am I kidding?
Sweet Relish sure makes this is a quick and easy recipe and I would love to share it with my readers and Facebook fans.
I have been know to put a little crumbled bacon and sharp cheddar, in w/ the mayo and mustard. I also sometimes use honey mustard instead of regular…yummy!!
I put a tablespoon salt in my eggs, and cook them on low until the whites set. Then I boil them. This keeps them from cracking. When ready, I crack all the eggs putting them back in the water until they cool down. Makes them a lot easier to shell “fresh or bought”. Christy, I Use mustard pickle relish on hot dogs. Love your site.
I don’t think I’ve ever met a deviled egg i didn’t like. My recipe is pretty much like yours, but I add celery seed to the yolk mix. I’ve also been know to put bacon bits and a jalapeno on top of each one. I’m “southern” (from Southern California) lol…My dad’s side of the family is from Alabama and Georgia, my mom’s are from Michigan. I gues that makes me bi-cultural…..I do so enjoy your website and all your recipes, keep up the wonderful work.
I am so glad to hear that you like the site Patti! I am going to have to try them with celery seeds, not sure that I have ever had them that way.
[...] than Eggs – what can i have for breakfast? (creative easy … WHFoods: EggsDeviled Eggs : A Southern Staple | Southern PlateMother’s Day Brunch: Egg RecipesWhy You Should Eat More EggsHickmans Family Farms – [...]
use sweet salad cubes instead of pickle relish – gives a little crunch to the eggs
About 3 or 4 years ago, I made deviled eggs for my family for Thanksgiving. They begged me to NEVER make them again. They were awful! I do mean, just AWFUL! Why? Well, I took “liberties” with the filling ingredients by adding some cheese sprinkles. Oh boy did I get teased for the longest time after that awful experiment. But, today with your recipe, I think I will try them again. I’ll let you know if my family is even remotely interested in tasting them!
Ok, just made 2 dozen of these deviled eggs. My oh my, I think you may have just pulled my reputation out of the trash bin! These are delicious! I do not have a pretty egg plate to put these on. So, I put them on a large Chinette plate, covered them with cling wrap and then press-n-seal wrap. Hope this keeps them fresh until tomorrow. Too bad 3 of them wouldn’t fit on the plate. I had to eat them. Yummo! I also took a picture of the finished plate of eggs as well as those poor 3 lil’ guys I popped into my mouth! Happy Thanksgiving!
Wow, southern girls must cook alike.
I’ve made em this way for years, so did my mom and my grandma. 
Only, my grandma used miracle whip instead of mayo.
I use miracle whip salad dressing instead of mayo for more flavor. Add mustard, sweet pickle juice or apple cider, and a sprinkle of sugar. Finish them off with a dusting of paprika for a pretty appearance.