Deviled Eggs
Author: 
Recipe Type: appetizer, side dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 to 12
 
Below are two versions of Deviled Eggs, one classic southern recipe from my childhood and one that I make today. I hope you enjoy them both as much as I do.
Ingredients
CLASSIC SOUTHERN DEVILED EGGS
  • 6 hard boiled eggs, peeled
  • 2 to 4 tablespoons of mayonnaise or light mayonnaise (homemade mayo is a nice touch)
  • 1 tablespoon of sweet pickle relish (or dill pickle relish like my family did)
  • ½ teaspoon of dry mustard powder
  • 1 drop of hot sauce such as Tabasco
  • Pinch of salt
  • A couple of grinds of fresh pepper
  • Paprika for sprinkling over the top
DEVILED EGGS with dill
  • 6 hard boiled eggs, peeled
  • 2 to 4 tablespoons of mayonnaise or light mayonnaise (homemade mayo is a nice touch)
  • 1 tablespoon of fresh dill, chopped (1 teaspoon of dried dill can be substituted)
  • 1 teaspoon of Dijon mustard
  • 1 drop of hot sauce such as Tabasco
  • Pinch of salt
  • A couple of grinds of fresh pepper
  • Optional: 2 tablespoons of smoked salmon chopped and added after the egg mixture is combined or a small piece for the top of each egg.
  • Extra dill for garnish or chopped capers (very delicious)
Instructions
  1. Slice the eggs in half lengthwise. Remove the yolk by turning it over a bowl, with a little gentle nudging it should come right out.
  2. Add the remaining ingredients and smash together until fairly smooth.
  3. Add salmon or save to top eggs with small pieces if you choose to.
  4. Take a sandwich bag or piping bag and put the filling it it. Cut the bottom corner tip and squeeze or pipe the egg yolk filling into the egg white half.
  5. For the classic recipe: Sprinkle with paprika and place on serving dish.
  6. For the Dill recipe: Decorate with small sprigs of dill and place on a serving dish.
Notes
The basis for deviled eggs are the yolks and the mayo. Here are some other variations that I have enjoyed in the past or you can get creative and come up with your own version. -1 or 2 Anchovies smashed or chopped capers, a squeeze of lemon juice and 1 tablespoon of chopped parsley -1 to 2 tablespoons of Blue cheese, ½ teaspoon of mustard and 1 tablespoon of chopped chives -1/2 teaspoon of curry powder and 1 tablespoon of chopped green onion or chives Remember to add salt and pepper to taste and enjoy!
Recipe by Honest Cooking at https://honestcooking.com/a-southern-classic-deviled-eggs-part-one/