A keto-lover’s dream – deviled eggs. While the culinary designation, “deviled,” means foods that are highly seasoned, spicy, or hot, these melt-in-your-mouth bites of creamy deliciousness can only be described as pure heaven!
This basic recipe comes from my mama, but unlike most Southern-style filling, she used dill pickles instead of sweet. That brings us to the great pickle debate; quite the divide on this ingredient. Since my taste buds turn toward the flavor of dill, I’m not a fan of using the traditional sweet pickles or relish, but hey, choose your pickle! Easter Sunday, we’d gather all our dyed eggs from the night before and make deviled eggs as an appetizer or side for our holiday meal.
Picnics, tailgating, and potlucks just aren’t the same without deviled eggs, and in our family we make them year-round. They make great appetizers or snacks, and we love them for breakfast and lunch. Pure decadence!
I’ve always thought of deviled eggs as an American creation, but discovered their roots trace back to ancient Rome, where wealthy citizens served a version of these as appetizers. These days they’re turning up on just about every bar and snack menu out there, with creative chefs mixing in everything from hot sauce and jalapeños, to avocado and tarragon.
Start with eggs that have been in your fridge for at least a week. Makes it much easier to peel after cooking. Check out my link to make sure-fire, perfect hard-boiled eggs.
One of the many reasons I love to make deviled eggs: they don’t usually require a trip to the grocery store. Use a stalk of diced celery in place of the celery seed if you prefer the crunch like me.
There’s no end to the possible variations from this basic recipe! If you’re not a mayo fan, swap out with full-fat, plain Greek yogurt. Toppings: bacon bits and blue cheese crumbles; diced pimentos and cheddar cheese (or buy already prepared spicy Palmetto Cheese); bacon bits and diced oil-packed, sun-dried tomatoes; chopped jalapeño peppers and chopped cilantro; chopped, fresh rosemary and diced olives; or mix red pepper flakes and 1/4 t Frank’s Red Hot Sauce into filling.
Southern-Style Deviled Eggs
- 6 hard-boiled eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 3 tbsp dill pickle, chopped
- 1/4 tsp Lawry's Seasoned Salt or Kosher/sea salt
- 1/2 tsp celery seed
- Bring a pot of water to a rolling boil. Lower eggs into pot and boil vigorously for 30 seconds. Reduce the heat to a gentle simmer, cover pot with lid, and cook for another 10 minutes. While eggs cook, fill a bowl with cold water and ice.
- Pour off hot water, leaving eggs in the pot. If using a steamer basket, lift out the basket, then return eggs to pan. Shake the pan gently until the shells are lightly cracked.
- Pour ice water into pan with eggs. Let stand 15 minutes.
- Slightly crack the fat end of the egg and peel away a small portion of the shell. Carefully slide the tip of your fingers around the shell until it's removed. You can also slide a spoon under the shell, making sure the curve of the spoon follows the curve of the egg.
- Cut shelled eggs lengthwise in half. Place yolks in mixing bowl and whites on a serving platter. Using a fork or pastry blender, mash the yolks into a fine crumble and stir in remaining ingredients.
- Using a teaspoon or piping bag, evenly distribute yolk mixture into egg whites. Top with paprika or your favorite add-ons.