Zesty and filled with Southern-style charm – creamy egg yolks are combined with bold ingredients for color, flavor and crunch. Looking for the perfect appetizer? – try these Scrumptious Southern Deviled Eggs!
See all the texture – add-in ingredients adds flavor and crunch
Deviled Eggs are perfect for brunches, holidays, or any gathering… and makes a great snack to grab from the fridge!
Achieving the perfect texture for your deviled eggs begins with properly boiled eggs. This foundational step ensures your deviled eggs are creamy and delicious, setting the stage for all your creative variations.
The secret to truly unforgettable deviled eggs:
The secret to truly unforgettable deviled egg toppings lies in balancing complementary flavors and textures in the topping. Garnishes add visual appeal.
Each bite should be both visually stunning and incredibly delicious.
Elevate your deviled egg game to an entirely new level – each ingredient lends a particular flavor profile and texture
The Method:
STEP 1: Steam eggs (see recipe)
STEP 2: Cut eggs in half lengthwise. Remove yolks and set aside.
STEP 3: Rice the egg yolks (or mash them with a fork)
No potato ricer? Simply mash the yolks in a a bowl until smooth.
An example here – potato ricer
STEP 4: Add mayonnaise
STEP 5: Add all remaining ingredients
STEP 6: Spoon the filling into the egg white cavities, garnish and enjoy!
How to Hard-Boil Eggs: Best Way Is To Steam Them! (see the recipe!)
Yes, you have been making hard boiled eggs all wrong!
This single technique, you will steam them – SO EASY TO PEEL!!
The shells just slip off.
ALSO SEE:
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Scrumptious Southern Deviled Eggs
Equipment
- 1 2 quart pot with lid
- 1 steamer basket
- 1 potato ricer (optional)
Ingredients
- 6 large eggs, I Use Pasture-Raised*
- 1/4 cup mayonnaise , (see notes)
- 2 teaspoons roasted red peppers, minced
- 1 /12 teaspoon pickles, patted dry, minced
- 1 teaspoon capers, minced
- 1 1/2 teaspoon course ground dijon mustard , (see photo- ingredients)
- 1/2 teaspoon hot sauce
- 1/4 teaspoon smoked paprika
- 1 teaspoon tender celery leaves , minced
- 1 teaspoon parsley, minced; more for garnish
- 1 teaspoon chives, minced
- 1 1/2 tablespoon aged cheddar , finely shredded
Instructions
Steam Eggs:
- I steam rather than boil eggs – perfect every time! Set a steamer basket in a large pot. Add cool water – just until it reaches the top of the steamer. Add 6 large eggs* Cover and bring to a boil – set timer for 12 minutes when come to a boil and – turn heat down slightly (a strong simmer.)
- Set a timer to 12 minutes. Add eggs to a large bowl of ice water – add eggs and let stand for 10 minutes. Peel eggs.
Finish Southern Deviled Eggs:
- Cut eggs in half lengthwise. Carefully remove yolk to a bowl. Option: I pass the yolks through a potato ricer (for cloud-like strands.) Add to a medium sized bowl. Alternately – mash the yolk until smooth with a fork. Add mayonnaise, mix in with a rubber spatula.
- Add remaining ten ingredients. (Each ingredient lends a terrific flavor.) Mix well. (I do not add additional salt.)
- Place egg whites in a plate to hold. Mound 1 1/2 teaspoons of the filling into each egg white cavity. (Use up all the filling.)
Garnish & Serve:
- Lightly dust the eggs with smoked paprika. Top each with a little extra shredded cheddar cheese, fresh cut chives and a small celery leaf.
Notes
365 by Whole Foods Market Mayonnaise – Clean flavor, non GMO, no chemical “natural flavoring”
Mayonnaise thoughts: The most popular brands – Hellmann’s and Duke’s Real Mayonnaise both contain “natural flavorings” (Hellmann’s adds sugar.) These are chemical additive flavorings – a cheat ingredient added to alter the product’s flavor. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
