Traditional Southern Deviled Eggs

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My mom would make this recipe while I was growing up in the 60's. Since she never wrote anything down, I didn't have the exact measurements so sometimes they turned out better then other times. I am so thrilled to have this in print to pass on to my children. Thanks so much Paula for this excellent recipe. Now everyone wants me to make the deviled eggs for their party. I WILL pass it on.

Gail from PA

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With a minor variation here and thee, I've always made my deviled eggs this way. I lived in Australia for several years, and served these on quite a few occasions. They were a HUGE hit! They make "curried eggs" -- curry powder for the seasoning and hardly ever use mayonnaise (theirs is not like ours or pickle relish for anything. I truly enjoyed introducing my Aussie friends to Southern USA cooking!

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Very good deviled eggs but could be improved with 1/4 teaspoon ground cayenne pepper and 1 to 2 tablespoons finely chopped (minced sweet Vidalia or Florida Sweet onion. Paula seems to love Vidalia onions so she should enjoy the addition and Michael likes a little heat, so the addition of cayenne pepper should please him. More cayenne for the hearty.

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I loved this recipe and I have a tip someone shared with me. When making deviled eggs, I never had enough of the egg mixture for the eggs shells. If you use a fork to distribute the egg mixture there will ALWAYS be enough to fill each egg white. (I also boil an extra egg smashing the whole egg with a fork. This gives me extra for really rounding up the eggs. I believe the smashed white gives the eggs a lighter texture.

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my mom would always make deviled eggs when we were kids, the same ingredients as paula but she would add some crumbled bacon to the mixture and sprinkled a little on top just before you serve them at room temp. - fabulous!!!!!!!!!!

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I love deviled eggs, but every recipe for them doesn't seem to come out right. There's either too much mustard, or too much vinegar, but not this one! It's very easy, and tastes wonderful. Thanks Paula!

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I thought Paula's idea of presenting the eggs on a platter covered in dried peas was a great idea. It was a differently refreshing idea on how to serve deviled eggs. It is, however, NOT a great idea. I used dried lentils (since I did not have dried peas. My guests had to scrap the lentils off the eggs in order to eat them. Annoying. One of my guests also saw this episode and commented that she thought it was a great idea. She now agrees with me that it's great in theory, not in execution. In the end, my guests opted to eat the other appetizers that could be picked up and put in their mouths.

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I made these Friday night for a small dinner party. They were the perfect start to a great meal.

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Another easy and delicious recipe from the southern goddess of cooking.....

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As a reformed Yankee, I never could develop a taste for sweet deviled eggs. Dill relish, chopped olives anything savory is great or just plain mayo and mustard is good. I love Paula to death and love most of her recipes but this one just doesn't do it for me.