The most common deviled eggs that you find at most Southern Appalachian picnic tables is the classic, best portrayed by Betty Crocker, a source many Southern cooks still use today.
Classic Deviled Eggs from BettyCrocker.com
Prep Time: 15 min
Total Time: 15 min
Servings: 12
Ingredients
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
- Cut eggs lengthwise in half. Slip out yolks and mash with a fork.
- Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Variations on a Theme
If you are not one to follow the crowd, however, and want your deviled eggs to stand out on the buffet table, try these variations:
- Swap out the mayo for Greek yogurt
- Use Dijon mustard for a little kick
- Add three to five tablespoons of pesto to the mixture
- Garnish with rosemary blossoms
- Add fresh dill to the mixture
- Chop bacon bits and add to the mixture, then top with more bacon
- Add smoked salmon and crème fraîche to the egg yolk mixture
- Cut up black olives and add to the mixture
- Mix bleu cheese into the egg yolks
- Top each half with a piece of shrimp or sushi-grade tuna
- Mince chives and dill pickles and add to the mixture
- Combine the yolks with red curry and top with mango chutney
- Top classic deviled eggs with pickled okra slices
- Break up potato chips on top of the finished eggs
Cooking Tips
Get perfectly smooth egg-white halves with these tips:
- Use eggs that are about a week old
- Place the eggs in cold water in a pot
- Heat the water until it boils
- Cover and turn off heat
- Let the eggs sit in the water for 15 minutes
- Allow the eggs to cool in the refrigerator before peeling
Photo credits: michianaeats.com, foodspics.com