Creamy, southern style, deviled eggs
Not trying to stir up controversy but this deviled egg recipe might be better than your grandma’s recipe. I adapted it from my grandmother who was easily one of the best cooks I’ve ever known. Some of my earliest memories are her preparing meals for me. As an adult home-cook, I find myself invoking her cooking methods & attempting to re-make her recipes. The weather is warming up, so now is as good as any time to make what I call “cook-out food”. “Cookout food” is usually made up of grilled meats and veggies, salads, baked beans, pasta, and deviled eggs.
You don’t need to be a top chef to make this recipe. If you can boil water, you can make these! This recipe is easy to make, requires minimal effort, and can be ready to eat in no time. The most difficult part of this recipe is peeling the eggs. By dunking the eggs in an ice water bath immediately after boiling, the peeling process is much easier.
The filling is a creamy and a bit tangy from the mustard. This time ewe kept it simple but sometimes we add a little relish to the mixture for a touch of sweetness. This recipe is adaptable so feel free to experiment with different seasonings, top with a protein like shrimp or chicken, or simply enjoy the recipe as is!
Almost As Good As Grandma’s Deviled Eggs
Ingredients
- 1 dozen eggs
- 1/4 cup mayo
- 2 tbsp yellow mustard
- salt
- pepper
- cajun seasoning or smoked paprika
Instructions
- Boil eggs for 10 minutes
- Add to ice water bath to cool for peeling
- Peel eggs, slice eggs in half and empty yolks into a bowl
- Mash yolks, add seasoning, mayo, mustard & mix together until smooth
- Spoon yolk filling into the boiled egg whites
- Top with cajun seasoning, smoked or regular paprika
- Enjoy!
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