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Classic Southern Deviled Eggs

Source of Recipe

From "Essentials of Southern Cooking" by Damon Lee Fowler


Recipe Introduction

"If you really want to win the heart of almost anyone born and raised south of the Mason-Dixon line, forget exotic dress (or undress), potent elixirs, and voodoo incantations: All you need is a plate of simple, honest deviled eggs. The star of these lovely hors d'oeuvres has risen and fallen everywhere but here in the South, where they never go out of style, and remain a quintessential element for every picnic and reception. Even in our laid-back times when specialized serving dishes have become anachronistic, the one piece of tableware that new brides down South can bank on getting is a deviled egg plate. No matter how sophisticated the party's guests profess to be, the deviled eggs will be the first thing to disappear from the table, leaving latecomers to hover around the empty plate with looks of wistful disappointment. This is more outline than a recipe: no two cooks really make them the same way - not even mother and daughter. The daughter may insist she's faithfully followed Mama to the letter, but differences always creep in. But that's the beauty; even if six Southerners all brought deviled eggs to the same potluck party, there would still be plenty of variety on the table. In other words, feel free to let evolution take its natural course: If you find you prefer a softer filling, add more mayonnaise or a splash of cream; if you like the eggs to have more bite, up the mustard or cayenne, or dust the tops with pepper. If you want to fancy them up, top each with a slice of pimiento-stuffed olive, a caper, a sliver of country ham or lox, a small cooked shrimp, or a dollop of caviar or salmon roe. Or fold in ¼ cup of chopped ham, smoked salmon, sweet or sour pickles, olives, or capers -- or whatever else (within reason) you like. Just remember: Simpler is easier and always seems to please the crowd the most."

List of Ingredients

◦  12 hard-cooked eggs
◦  ½ cup mayonnaise, preferably homemade
◦  1 Tbsp prepared mustard (your choice)
◦  Salt and ground cayenne
◦  Sweet paprika
◦  About 2 tablespoons minced chives or parsley, or whole sprigs of dill, optional


Recipe

Peel the eggs and halve them lengthwise. Scoop the yolks into a ceramic or glass mixing bowl. Set the whites, cut-side up, on a deviled egg plate or platter.

Roughly mash the yolks with a fork to the texture of coarse meal, then blend in the mayonnaise and mustard. Season to taste with salt and cayenne and beat until smooth. (You may do this step in the food processor: Put the yolks in the work bowl that has been fitted with the metal blade. Pulse until they're the texture of coarse meal, then add the mayonnaise, mustard, salt, and cayenne; process until smooth.)

Spoon or pipe the filling into the egg whites, mounding it up a little. (If you want to seal your stature with the Southern Belle crowd, pipe it, using a pastry bag fitted with a star tip.) Lightly dust the top with paprika. You may further garnish them with chives, parsley, or dill sprigs. They can be made several hours ahead; cover with something that will not touch the tops of the eggs and refrigerate until you are ready to serve them.


Makes 24 stuffed eggs