For some reason I’m always the one that seems to be in charge of making the deviled eggs at our family gatherings and I sure don’t mind a bit. It’s one dish that’s always a staple on our Easter table but honestly there are few family gatherings that don’t include this staple around our parts.
About two years ago with teamed up with Atlanta ceramics artist Devanie Schillip to create our Deviled Egg Crate Platter, inspired but the simplicity of the farm stand paper egg containers, and to fulfill my quest of being able to find a Deviled Egg platter that wasn’t large and round (and hard to fit in your fridge or on your dining room table!). The result has become of our best-sellers in the collection, and the beautiful deep grey glaze is the perfect pairing for showcasing your next batch of Deviled Eggs.
As part of my Southern Kitchen Bucket List (and one that I actually have already mastered, for once!), I love sharing my recipe for Deviled Eggs because when people enjoy them it makes me think it’s because that’s the way they remember the recipe tasting in their own home. The fact that they will get the chance to recreate a family recipe just makes my heart full. And that’s just the thing about learning to make really great Deviled Eggs, it’s a practice-makes-perfect kind of recipe that you have to just sit in the kitchen and make with your Mom over and over again to get just the right taste and texture.
It was actually kind of hard for me to put this one into a recipe format for sharing because I’ve made these so many times that it is truly a splash of this and a scoop of that when I actually make them in my own kitchen. But if you’re the measuring type then the below recipe will get you pretty close!
Southern Deviled Eggs
6 whole Organic Eggs, hardboiled + halved vertically
4 TBSP Dukes Mayonnaise
2 TBSP pickled relish
1 TBSP apple cider vinegar
1/2 tsp Kosher salt
1 bundle Green Onions
Begin by hard boiling a dozen eggs for approximately 10 minutes, then allowing them to cool completely in an ice water bath. Peel, wash and pat dry, slicing each egg vertically. In a medium-sized glass bowl spoon out the yolk from each egg, setting aside the egg whites. To the bowl of egg yolks add mayonnaise, pickled relish, apple cider vinegar and dry mustard. Mash and mix with a fork until the appropriate texture is achieved. Add salt and pepper to taste.
At this point it’s great to stop and taste your mixture to see if you can get it just like you remember from your childhood. Play with it by adding just a tad more mayo, relish or apple cider vinegar until you get it just right but go slowly so you can make adjustments along the way. Once you have it just right, scoop a generous spoonful of your yolk mixture into the “bowl” of each halved egg white and set each in your Deviled Egg Platter.
I prefer to just scoop mine in there instead of getting to fancy with the pastry bag but feel free to go with your presentation preference. Once each filled egg has been added to your platter, add a generous sprinkling of kosher salt, freshly cracked pepper and little round snips of your green onions over the top of the eggs for a beautiful and fresh presentation on your table.
There are SO many variations on Deviled Eggs out there these days, so feel free to take this classic recipe and adapt to spice it up a little with a dab of olive tapenade on top, mix in a little mound of fresh crab or add a generous piece of salty bacon on top. However you take your Deviled Eggs, these are sure to become a staple for your Easter table and far beyond!
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I’d love to know the secret to your own family recipe for Deviled Eggs. #HEIRLOOMED And, if you love deviled eggs too, I’d appreciate if you share or pin this recipe!
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