Deviled Eggs

deviled eggs150By Jennifer Chandler
 Excerpted from The Southern Pantry Cookbook by Jennifer Chandler
Photo by Justin Fox Burks. Food Styling by Jennifer Chandler.

Deviled eggs are the classic Southern party snack. They are a requisite for a myriad of events ranging from cocktail parties to summer picnic potlucks—and, of course, Easter!

  • 6 large eggs
  • Kosher salt
  • 2 Tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 1 tsp. white wine vinegar
  • Dash of hot sauce
  • Freshly ground black pepper
  • Paprika, for garnish

Place the eggs in a medium saucepan and cover with cold water by 1 inch. Add 1 tablespoon of salt. Bring to a boil over high heat. As soon as water comes to a boil, remove the pan from the heat, cover and let stand for 12 minutes. Place eggs in a colander to drain and run cold water over them until cool.

Peel the eggs and cut in half lengthwise. Carefully remove the yolks, keeping the whites intact, and place the yolks in a medium bowl. Reserve the whites.

Using a fork, mash up the egg yolks. Add the mayonnaise, mustard, vinegar and hot sauce and stir until smooth. Season with salt and pepper to taste.

Spoon or pipe the egg yolk mixture into the whites. Cover with plastic wrap and refrigerate until ready to serve. Just before serving sprinkle with paprika.

Makes 12 deviled eggs.

Cooking Tip: Adding a little salt to the cooking water and peeling the eggs under cold water helps make the peeling easier.

Devilishly Delicious Deviled Egg Add-Ins:

  • Smoked salmon and capers
  • Crispy bacon
  • Sweet pickle relish
  • Fresh herbs
  • Curry powder
  • Chopped olives
  • Salsa
  • Horseradish