Deviled Eggs

Deviled Eggs

No covered-dish in the South is as easy to make as deviled eggs. No matter the recipe you prefer, the size of the crowd to feed, this perfect finger-food is sure to please. I make them for all my church's pot-lucks, every holiday, most picnics, barbecues or anytime.

I like them prepared with a modest amount of mayonnaise (no runny fillings), a touch of mustard, and a little sweet salad cubes, with pimento, salt and black pepper are requirements. Simply hard-boil the eggs, slice them in half lengthwise, and gently scoop out the yolks. Put the yolks in a bowl with the above-mentioned ingredients, mix well, and spoon them back into the whites. These are best refrigerated a few hours or overnight. Be sure to keep them chilled if out for a prolonged period of time. 

This basic formula is the foundation for some creative additions, among them bacon, shrimp, crab meat, chives, and olives. Whether or not to dust the tops of the deviled eggs with paprika, a slice of olive, a sliver of pimento before serving is an individual decision. I usually dust the tops of my deviled eggs ever so lightly.

ELB

2011