The Perfect Southern Staple, Deviled Eggs.

If you know me, you know that I love eggs.

I have a stash of hard boiled eggs in the fridge at all times, I am totally open to having backyard chickens, and I have perfected a family recipe for one of my favorite Southern staples – the deviled egg.

This recipe has no bells + whistles, it’s a tried and true, basic recipe for this entertaining go-to. But I assure you, if you keep practicing and playing with the ingredient levels, you’ll find the perfect balance that will soon become your new go-to.

DEVILED EGGS

1-dozen hard boiled eggs (peeled + washed + halved)
1/4 cup of Hellman’s mayonnaise
1 tablespoon of apple cider vinegar
3/4 tablespoon of pickle relish
1/4 teaspoon of dry mustard powder
salt + freshly cracked pepper to taste

I do this recipe in splashes + dashes instead of measuring, so this is an approximation. But half egg boiled egg and place all of the yolks into a prep bowl. Set aside halved egg whites in an egg platter {see our new one here!}. Smash them rather generously with a fork. Mix in all ingredients and stir. Taste, adjust + stir again. Spoon into each egg half and feel free to garnish with a light sprinkling of kosher salt, chives or go-to paprika. Then, serve & enjoy!