Deviled eggs are tiny, bite-sized egg salads made with a mixture of boiled egg yolks, relish, and spices. The addition of the spice (as in hot) is where they get the name, “Deviled.” They are served inside their own boiled, halved egg whites and often presented on a specially-designed egg plate with indentions for the eggs surrounding a small spot in the middle for some gherkins.
Despite the devilish name, these are a staple of church picnics across the Southern U.S.
Ingredients (everything to taste)
- Boiled eggs
- Yellow mustard (or spice it up – I like spicy brown mustard or horseradish mustard.)
- Mayonaise (or Sriracha mayo or Tabasco mayo)
- Pickle relish (It is a serious point of contention across the South whether it should be sweet relish or dill relish. Between those two, I prefer dill relish – but for a really Devilish egg, substitute chopped jalapeno relish!)
- Hot sauce (I like Louisiana brand or Sriracha)
- Bacon crumbles (optional)
Cut the boiled eggs in half, dumping the yolks into a mixing bowl, and set the whites aside for later. To the egg yolks, add mustard, mayo, and pickle relish (everything to taste). Kick it up a notch, if you want, with some bacon crumbles and hot sauce.
Mix thoroughly with a fork, breaking up the yolks. Scoop or pipe the yolk mixture back into the egg whites. Dust with paprika.
When you make these with a little jalapeno and bacon to take to a church picnic or party, Elise says, “I guarantee you won’t have any left over to bring home!“