Weekend cooking – Southern deviled eggs (video)

Any time I go somewhere and these are served I have to keep a distance and be reasonable, because they’re really impossible for me to resist eating them all. My cholesterol levels are OK but one can’t exaggerate.

When I prepare them, I tend to be more of a minimalist and limit the mix to eggs yolks, mayo (ours already has French mustard, so I don’t add it), salt, pepper and maybe some Old Bay but why not try adding something else?

Someone else online makes a big production about not using a fork to crumble the yolks and adding a ton of mayo to make it creamier but I’m OK with it being a bit less creamy. Too much mayo (and water) can weaken the taste of the yolk, but that’s just my opinion. If you like more or less mayo, make it as you like. How wrong can deviled eggs be?

An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.

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