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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  • http://adgitadiaries.com/ karmanot

    yummmmm!

  • Captain Kangaroo

    I love deviled eggs, but don’t think I have the Southern taste for all the seasoning in this recipe. Maybe I’d change my mind if I had them.

    But I’m not about to drag out a piping bag and clean it up afterwards. The eggs would all be gone before I finished cleaning up and had a chance to eat one.

  • AZ2CR

    As a native daughter of the South, the key word here is “Southern”! Did you notice in the video how much time was spent focusing on DUKE’S Mayonnaise? A product you cannot get West of the Mississippi! (It has NO sugar in it!) I’d never heard of all the other add-ins, just yolks, Duke’s, salt to taste and — voila! — now that’s Southern deviled eggs! (While living in Arizona I have my Duke’s “imported”! And at any potluck my deviled eggs were the first to go! Now living in Costa RIca, I use Hellmann’s because it’s easy to find here. But I’ll bring back Duke’s when I go back to NC!)

  • HolyMoly

    I was looking for a little extra side dish for supper tonight, and this post came at just the right time! I have to say that I was not at all disappointed with this recipe! It was a nice compliment to a pork roast and mashed-up sweet potatoes with sugar, cinnamon & marshmallows. Can’t get much more Southern than that!

  • http://www.rebeccamorn.com/mind BeccaM

    …and the rest of us know why your family thinks yours are ‘the best’. That sounds like a fantastic recipe.

  • http://adgitadiaries.com/ karmanot

    Would you recognize a long lost cousin? I so want to go there.

  • Zharre

    I am required by family to make deviled eggs every time we get together. Absolutely required, on penalty of the worst sad puppy dog eyes displayed by every person there, whether adult or child.

    I have no idea why mine are ‘the best’. My filling is mashed yolks, ‘just enough’ mayo, a bit of brown mustard, a couple dashes of Louisiana hot sauce & Worcestershire sauce, Cajun seasoning mix (one of the varieties like Ball’s or Slap Ya Mamma since those aren’t overkill on salt), and… bacon bits. Real bacon, not the fake stuff. Piped into the eggs, then tops sprinkled with paprika.

    And now I’m craving deviled eggs.

  • http://www.rebeccamorn.com/mind BeccaM

    Seriously, try it. It’s not much fun actually grating the horseradish (for especially pungent roots, I have to do it outside and/or wear eye and nose protection), but the contrasting taste between the spicy horseradish and the often semi-bland deviled eggs is sublime.

    True story: Long before she met me, there was this party my wife went to, and her pot-luck items were deviled eggs…and for the heck of it, she brought some grated horseradish. She had no intention of the two things going together; I think she meant for it to go with the cheese platter. But the guests started putting the eggs and horseradish together on their own, and then raved their compliments for her having such a clever idea.

    She decided not to contradict them.

  • http://adgitadiaries.com/ karmanot

    drooling on the keyboard.

  • http://adgitadiaries.com/ karmanot

    When you mentioned Old Bay, I was sold! Usually for gatherings deviled eggs seldom make it out of the kitchen onto the dinning table. They get gobbled up fast. A high quality Indian cracked pepper is the perfect finishing touch.

  • http://www.rebeccamorn.com/mind BeccaM

    My wife makes terrific deviled eggs. What she adds to the yolks is mayo, Grey Poupon, salt, pepper, chives, celery salt and garlic powder. Topped at the end with paprika after the mixture is spooned into the egg halves.

    Our condiment of choice with them: Freshly grated horseradish, mixed with a tablespoon or two of vinegar.

  • Monoceros Forth

    I can’t eat hardboiled egg in any form, I confess. Eggs are among the world’s most useful foodstuffs as an ingredient in recipes–frankly an irreplaceable ingredient, sorry vegans–but cooked plain they turn into rubber with a chalk center. (Or rubber with a runny center.) Making a deviled egg gets rid of the chalk but does nothing for the rubber.

  • paulabflat

    i learned from julia childs. to make easily peeled eggs, bring enough water to cover the eggs to a rapid boil, pierce the large end of each egg and use a spoon to drop them gently into already boiling water. the result is that the boiling water will rush into the egg and separate it from the shell. no salt, no vinegar. vinegar? onions? hell no.

  • http://thebrainpolice.blogspot.com microdot

    Damn, Chris, where do you get Old Bay Seasoning in France? Import it? It’s my secret spare rib ingredient…and I have to smuggle it back here every time I go to the States. I sort of pre cook the ribs in boiling water with Old Bay seasoning before I sauce them up and put them on the barbecue…The cook fast and are very tender and you can get that perfect glaze without no sweat!

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