Classic Southern Deviled Eggs Recipes
CLASSIC SOUTHERN DEVILED EGGS
This classic Southern recipe has been a favorite in my family for years. It combines the simplest ingredients, including sweet pickle relish, perfectly for a picnic, cookout, or family dinner.
Provided by FoodJunkie
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
- Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 3.3 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 162.2 mg, Sugar 2.8 g
MOM'S CLASSIC SOUTHERN DEVILED EGGS
My mom's classic Southern deviled eggs are simple to make, deliciously creamy and perfect for holidays, family gatherings and special occasions!
Provided by Kathryn Doherty
Categories Side dishes
Time 30m
Number Of Ingredients 7
Steps:
- Place eggs in the bottom of a large pot and cover with cold water.
- Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
- Drain the eggs and rinse them with cold water. (Alternatively you can do baked hard boiled eggs in the oven or make Instant Pot hard boiled eggs if you prefer.)
- Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
- Use a fork to mash the egg yolks. Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
- Fill each egg half with the yolk mixture, mounding it up a little. Sprinkle with any desired toppings and serve.
Nutrition Facts : Calories 56 calories, Cholesterol 94 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 deviled egg, Sodium 66 milligrams sodium, Sugar 0 grams sugar
CLASSIC DEVILED EGGS
The essential deviled egg recipe for any occasion.
Provided by Southern Living Editors
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
- Immediately drain and fill the saucepan with cold water and ice.
- Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.
- Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.
- Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.
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- Bring water to a boil, then remove saucepan from heat and secure the lid. Set saucepan aside and allow the eggs to rest like this for 18 minutes.
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- Place the eggs in a medium saucepan and fill with cold water so that the eggs are completely covered by an inch of water. Bring the eggs to a boil over medium high heat. When the water reaches a boil, turn off the heat and cover the pan tightly with a lid. Let the eggs rest in the hot water for 12 minutes.
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- For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it's not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
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- Deviled Eggs. The roots of "stuffed eggs" can be traced back to ancient Rome. But the term "devil" was introduced to describe spicy or highly seasoned food in great Britain in the 1700s.
- Buttermilk Biscuits. Southern grandmothers often had a bread bowl where they kept flour ready to mix biscuits for the dinner meal. They perfected the art of biscuit-making as an easy way to fill up hungry bellies at their table, and you can do the same today with a simple biscuit recipe.
- Fried Chicken. There may be nothing more iconic to the Southern food canon than fried chicken. The meat, dredged in thick flour and fried to a golden crisp, is a salty and satisfying meal.
- Peach Cobbler. While peaches are grown across the United States, there is something very special about the versions harvested in Georgia. Known as "The Peach State," connoisseurs swear by the quality of fruit grown in the state.
- Grits. If you're not from the South, I bet you've wondered what grits are. Similar to polenta, grits are made by grinding white corn called hominy. Before the kernels are ground, the hulls are removed, resulting in a fine consistency.
- Banana Pudding. Banana pudding is a staple at potluck dinners, comfort food at funerals, and a sweet ending for summer suppers. Southerners have enjoyed scoops of the cool custard topped with whipped meringue and studded with bananas and Nilla wafers for years, and it's not going away anytime soon.
- Chicken Pot Pie. While no one down South can claim that meat pot pies got their start in the area, there is hardly a family who doesn't sit down to this dish often.
- Chicken and Dumplings. Many memories of Southern grandmas involve them rolling out the dumpling dough right on the counter, flouring the surface to prevent it from sticking.
- Blackened Catfish. A funny-looking fish inhabits the creeks and rivers of the lower South, and it has whiskers. They are a fun fish to catch, simply caught by many Southern children with a cane pole loaded with a piece of a hot dog.
- Coca-Cola Cake. Some bakers in the South swear by the addition of Coca-Cola to cake to punch up the sweetness and add airiness to the texture with the carbonation.
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