Laura Davis with a modern classic from the South, Deviled Eggs. Part one in a very tiny mini series of two parts.
Text And Photo By Laura Davis
No Easter nor a family reunion was ever complete without Deviled eggs. They are dead simple to make. They were prepared at Easter because there was an abundance of eggs after the egg hunts and festivities. Deviled eggs showed up on Easter and egg salad showed up a day or two after. The recipes that my Granny and Mother made were basically the classic recipe below but they used dill pickle relish. They confiscated those eggs and deviled them. How ironic. Something that could easily be done between an egg hunt and the Easter meal! I must confess that I don’t really think anyone gave much thought to the possibility of the eggs going bad or making you sick at the time, they were more concerned about not wasting food. It was a different time and we are all still around to tell the story!
The rooster deviled egg dish is one of my Mom’s that I like a lot. It seems everyone in the south has a deviled egg dish. I have never seen deviled eggs without one. My Mom had one (or used to have one, I confiscated it!) and my Grandmothers had one and so on. If you didn’t have one, someone would give you one or you inherited one. How could one possibly live without a deviled egg dish?!
Here is a classic southern recipe that you can find anywhere and it is how my family made it. I have never seen a written recipe for this in my family but I do remember helping make it. Mom always wanted help peeling the eggs. I don’t blame her because eggs can be a pain to peel. I think the “harder” the egg is cooked the easier it is to peel.
Boiled Eggs. It is amazing that boiling an egg could be done so many different ways but it is. This is how I do it. I put the eggs in a pot and cover them with cold water. Bring the water to a boil gently, it is best not to do this on high heat, but medium high is good. When the water comes to a boil, turn the heat down to a gentle boil or simmer for 1 minute and then turn the heat off. Let the eggs stay in the water for 12 minutes for large sized eggs. Smaller eggs a minute or two less and larger eggs a minute or two more. If you want them more well done then add a minute or two to the time. Cool them slowly by pouring off the boiling water and replacing it with room temperature tap water for 5 minutes or so. Now add ice and start cooling them down until they are cold which will take at least 30 more minutes or so for them to be completely cool. Remove them from the water and refrigerate or peel if you are using them in a recipe. I rarely have a cracked egg with this method. Only if I rush the process does that happen.
I have no trick to peeling eggs. Some eggs are easy and some are not. If anyone has suggestions on this please share with us how you do this in the comments section. I would love to know the easiest way possible to peel an egg instead of the tiny piece by piece that sometimes happens!
One last thing – if you are interested in making egg salad for sandwiches it is as easy as chopping the eggs and adding one of the set of ingredients above. Add some chopped celery for crunch and your egg salad is ready for some toasted whole grain bread and lettuce or spinach.
Have a Happy Easter!
Laura Davis is the author of the blog Sweet Savory Planet and has a life long culinary passion with southern roots originating in her home state of Alabama. She has a degree in nutrition from University of Texas at Austin.