Southern Style Deviled Eggs




As I'm getting ready for our first family dinner in our new home tonight, I realized that I needed just one more dish to round out my dinner menu of one dish pork tenderloin, cheesy spinach, and yeast rolls. So I whipped up my tried and true, and often requested, delicious deviled eggs.



So easy, and so yummy, I wanted to share with you ahead of Easter and a spring season of get togethers! To start, fill a pot of with however many eggs you desire, covering the eggs with cold water. Be sure to sprinkle a little salt in the pot before bringing the water to a rolling boil on the stove. Once the eggs start bouncing around in the boil, remove them from the heat and cover for at least ten minutes. Then, submerge the eggs in an ice bath until they're nice and chilled.



Once the eggs cool, slice them in half, setting aside the whites and putting the yolk in a mixing bowl. Now here comes the really technical part: mix together a two large spoonfuls of mayonnaise {only Blue Plate or Duke's will do!}, a fork-full of sweet relish, a generous squirt of mustard, and a large dash of salt and pepper.


Mix together on high with a hand mixer until smooth, and a beautiful, pastel yellow. Be sure to taste test... I like mine a little more "mustard-y" and yellow than some folks. Fill a sandwich bag with the mix like a piping bag, trim the tip, and fill the hard boiled egg white with swirls of golden filling. I like to top mine of with a generous sprinkle of paprika, and occasionally half of a green olive!


I use this same "recipe" to make egg salad, except I chop up the whites and include in the mix. Then I like to toast some whole wheat bread to complete the sandwich. What a steal...two recipes in one blog post!