• A Taste of Down Home

Deviled Eggs

Another classic dish to serve as a side to your Thanksgiving meal, potluck, or even a tailgate

party is Deviled Eggs. The term, “deviled,” came to be used in the 19 th century when referring to spicy or zesty food, including eggs prepared with mustard, peppers or other ingredients stuffed in the yolk cavity.


I actually created this recipe by accident one day because the grocery store did not have the

mustard I was looking for, so I purchased Zatarain’s Creole Mustard instead. I decided to add it to my deviled egg recipe, and it added a burst of flavor to the egg mixture.


Eggs are very versatile when it comes to making simple dishes elegant. Just by adding a few ingredients to the egg’s hard-boiled yolk, one can transform the humble egg into a center-piece worthy dish.


Additionally, the flavor profile of an egg can be altered by adding sour cream to make them creamier, or vinegar to make them tarter. They can also be garnished with the traditional paprika, or crunchy bacon bits, or onions. The possibilities are endless. Every time I make these they always disappear, and many ask for the recipe.


I hope you enjoy them, and I wish everyone a Happy Thanksgiving!


 


 

Greg’s Deviled Eggs


Ingredients:

6 – hard-boiled eggs, peeled

4 - Tbsp. Mayonnaise

1 - Tbsp. Zatarain’s Creole Mustard

1 - Tbsp. Sweet pickle relish

Salt & Pepper to taste

Garnish: Paprika


Directions:

Peel the hard-boiled eggs and slice eggs in half lengthwise and remove yolks.

Place the halved egg whites onto an egg platter, set aside.

Place egg yolks in a bowl and mash with mayonnaise, mustard, relish, salt and pepper.

Stir well until creamy. Spoon mixture into egg whites. Garnish with paprika.


Tips:

I prefer Bama mayonnaise for optimum taste.

If you have trouble peeling a hard-boiled egg, try this: Once cool, crack the eggs and place in cold water for 10 minutes, and then try peeling them. The peels will come off much easier.



 

“Oh, taste and see that the Lord is good…..” Psalms 34:8a



Greg Morgan lives in Anniston. His food column appears the first Wednesday of each

month. Find all of his recipes at his website, Atasteofdownhome.com Contact him

at gmorgan@annistonstar.com



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