Every self-respecting summer celebration worth its salt will have at least one dish of deviled eggs and many more eggs in the kitchen or cooler to replenish the supply. They are a southern delicacy that has been much loved for more years than I can remember and have their origin in Ancient Rome, and more particularly in the form we know today in the 16th century.
When I make deviled eggs I find it hard to get out of the kitchen with a sufficient number because my family and friends steal them as they are filled. Deviled eggs go particularly well with beer, barbeque and boils. We eat them all year long. They make every meal festive and fun. Don’t forget to get yourself a nice deviled egg plate, they come in every color and configuration you can imagine but a plain white or glass one will do, the eggs are the decoration.
Fix up a few and enjoy!
Makes 4-6 servings
- 6 large or jumbo eggs, hardboiled
- 6 tablespoons (or 1/3 rounded cup) mayo
- ½ – ¾ teaspoon dill relish or finely minced dill pickle
- A splash of yellow mustard
- 1 teaspoon cayenne pepper
- 1/8 teaspoon cayenne pepper
- Pinch of salt – season to taste
- Pinch of celery seeds – optional
- Pinch of turmeric – to give yellow color
- Splash of Tabasco sauce – to taste
- Olive slices
- Boiled shrimp or crawfish tails
Peel eggs and slice in half. Carefully (try not to tear white) remove yolks to bowl. Mash egg yolks with fork and add other ingredients except whites. Mix well and season to taste.
Spoon yolk mixture into yolk cavity of egg whites. Plop a small salad shrimp, a fat crawfish tail or an olive slice on each. Chill and serve.
Plan for several per person. Recipe may be doubled or tripled.
Ya’ll have a down home delicious celebration and don’t spare the deviled eggs.