Deviled Eggs! A Southern Staple! Honestly, I haven’t always loved Devilled Eggs. When I was younger I was not keen on boiled eggs at all, though as I have gotten older my appreciation has grown into a liking. Everyone knows Deviled Eggs are a classic Southern dish and it got me thinking how they earned their rightful place on our menus. My theory is, it all goes back to Duke’s Mayonnaise. Thanks to Eugenia Duke’s tasty homemade mayonnaise she spread on sandwiches for hungry soldiers at Camp Sevier, a training camp in Greenville, South Carolina. Duke’s spread was so delicious it quickly made a name for itself in the local town and this my friend opened the doors for a variety of classic Southern dishes to be born. And ta-da! Deviled Eggs became a Southern Staple! If you use something other than Duke’s Mayonnaise in your cooking, your doin somethin wrong!
6 Hard boiled Eggs (peeled, sliced in half, with yolks removed and set aside)
6 Hard boiled egg yolks
2-3 Tablespoons Duke’s Mayonnaise
2 Tablespoons Sweet Relish
1 ½ Tablespoon classic yellow mustard
2-4 dashes of Texas Pete (Depending on spice preference)
½ teaspoon salt
¼ teaspoon pepper
1 Gallon Size Ziploc Bag
Pinch of Paprika sprinkled on top of filled eggs
- In medium bowl mix together 6 hard boiled egg yolks, 2-3 tablespoons Duke’s Mayonnaise, 2 tablespoons sweet relish, 1 ½ tablespoon classic yellow mustard, 2-4 dashes of Texas Pete, ½ teaspoon salt, ¼ teaspoon pepper.
- Mix until fully combined
- Hold on to corner of plastic bag and roll down sides so the corner is close to the top.
- Spoon egg mixture into corner of bag and squeeze mixture down to corner.
- Cut very small portion of corner off of the Ziploc bag.
- Layout hardboiled egg whites on egg platter
- Pipe egg mixture into each hardboiled egg white
- Sprinkled top of eggs with paprika.
Need a deviled egg platter? Here are some of my favorites!
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