Deviled Eggs

Deviled Eggs

A southern staple at any and every holiday or gathering--deviled eggs.  Try our traditional recipe or spice things up with our bacon and blue cheese version!

Traditional Southern Deviled Eggs

6 large eggs, hard-boiled and peeled

1/4 cup of mayonnaise

1 1/2 tablespoons pickle relish

1 teaspoon yellow mustard

 

Cut eggs in half lengthwise.

Scoop out yolks into a medium sized bowl.

Use a fork to crumble and mash yolks.

Add mayonnaise, pickle relish, mustard, and salt and pepper to taste.

Stir together and scoop yolk mixture into empty egg white halves. (For a prettier presentation, use a piping bag and star tip to pipe mixture into egg white halves.)

Sprinkle paprika on top.

Bacon and Blue Cheese Deviled Eggs

6 large eggs, hard-boiled and peeled

1/4 cup of mayonnaise

1 1/2 tablespoons dijon mustard

2 tablespoons of blue cheese crumbles

1 teaspoon fresh parsley, chopped

3 slices of bacon, cooked and crumbled

 

Cut eggs in half lengthwise.

Scoop out yolks into a medium sized bowl.

Use a fork to crumble and mash yolks.

Add mayonnaise and mustard.

Stir in blue cheese crumbles, parsley and half of the crumbled bacon.

Scoop yolk mixture into empty egg white halves. (For a prettier presentation, use a piping bag and star tip to pipe mixture into egg white halves.)

Garnish with remaining bacon crumbles.

 

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