Four Ingredient Southern Deviled Eggs

Hey, y’all!

Deviled eggs are essential to southern living, a proper party south of the Mason-Dixon, and the rural palate. I grew up eating them – and they are, quite honestly, one of my favorite foods.

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Before we get into the recipe, here’s an interesting history of the deviled egg from History.com:

“According to Apicius, a collection of Roman recipes believed to have been compiled sometime between the fourth and fifth century A.D., boiled eggs were traditionally seasoned with oil, wine or broth and served with pepper and laser (which was also known as silphium, a plant driven to extinction by the first century A.D.). Another recipe called for poached eggs to be dressed with soaked pine nuts, lovage (an herb of the parsley family with an anise, celery flavor), pepper, honey, vinegar and broth.

Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Spain. An anonymous cookbook from this time period instructs the reader to pound boiled egg yolks with cilantro, onion juice, pepper and coriander and then beat them with murri (a sauce made of fermented barley or fish), oil and salt. After stuffing the mixture into the hollowed egg whites, the two halves were then fastened together with a small stick and peppered.

By the 15th century, stuffed eggs had made their way across much of Europe. Medieval cookbooks contain recipes for boiled eggs that were often filled with raisins, cheese and herbs such as marjoram, parsley and mint and then fried in oil and either topped with a sauce of cinnamon, ginger, cloves and raisins with verjuice (a tart juice made from unripe fruits) or powdered with sugar and served hot. In the United States, stuffed eggs began making an appearance in cookbooks by the mid-19th century.

The first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, deviling became a verb to describe the process of making food spicy. But in some parts of the world, the popular egg hors d’oeuvres are referred to as “mimosa eggs,” “stuffed eggs,” “dressed eggs” or “salad eggs”—especially when served at church functions—in order to avoid an association with Satan.

A recipe from Fannie Farmer’s 1896 “Boston Cooking-School Cookbook” was one of the earliest to suggest the use of mayonnaise as a binder for the filling. However, despite the fact that mayonnaise began to be distributed commercially in the United States in 1907, the condiment was not commonly featured in deviled egg recipes until the 1940s. The classic version of deviled eggs is now widely considered to include a mixture of mayonnaise, mustard and paprika, but professional chefs and home cooks around the world have experimented with numerous variations on the filling throughout history—including pickles, dill, bacon, crab meat, sriracha, kimchi, wasabi and caviar among many others.”

Now, to the deviled eggs that I grew up eating – they are easy to make and downright delicious!

Four Ingredient Southern Deviled Eggs

Ingredients: 

  • Eggs
  • Mayonnaise
  • Sweet Pepper Relish
  • Paprika

Directions:

Boil the eggs. To properly boil, cover eggs in water and bring them to a rolling boil. Remove from burner, cover, allow them to sit 20 minutes. Move eggs from pot directly into an ice bath, which will cease the cooking and aid in easy removal of the shell.

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After all parts of the shell have been removed, cut eggs in half. Empty the boiled yolks (or, as I grew up calling them, the “yellows”) into a separate bowl. Repeat for all eggs.

Take a large fork and press into the yolks until they are finely diced.

Combine egg yolks, mayonnaise, and sweet pepper relish for the filling. Add mayonnaise and relish little by little – instead of a specific quantity, I find that it is truly to taste.

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For a more homemade look, simply spoon the mixture into the boiled egg whites. For a more prim look, drop the mixture into an icing bag and use a tip to administer onto the boiled egg whites.

Sprinkle top with paprika.

Refrigerate.

I hope y’all enjoy this recipe! Did you grow up eating deviled eggs?

As always, Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

JC

FTC: This is not a sponsored post; all opinions are my own.

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