Whether you call them deviled or stuffed, they’re one of the South’s quintessential dishes, particularly for springtime gatherings. The best thing about a deviled egg is its versatility. The humble egg is just a vessel for so much more.
To Southerners, deviled eggs are the ultimate comfort food. We eat them in al fresco picnic lunches with the family or take them to tailgate parties where they’re instantly devoured. If someone in your family recently died (or is even just sick), you better believe friends will be over with a platter of deviled eggs to comfort you.
Whether you like them simply garnished with bacon or use more elevated ingredients like caviar, fancy egg plates are always the perfect way to share this special treat. And those time-worn plates are family heirlooms, passed down from mother to daughter to granddaughter throughout the years.
I encourage you to have fun with this deviled egg recipe. Use it more as a guideline and experiment with your mix-ins. Make a pizza version with pepperoni slices, or go crazy with the Cajun seasonings and some crumbled Andouille sausage. The sky really is the limit when it comes to deviled eggs.
Even the pickiest eater will be enticed to try your creations after you finish this simple recipe from Taste of the South. I hope you enjoy this deviled egg recipe as much as I do.
Crispy Bacon Deviled Eggs
Yield: 12 deviled eggs
4 slices bacon
6 hard-cooked eggs, peeled and halved lengthwise
1⁄4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
1⁄2 teaspoon garlic salt
1⁄4 cup sliced green onion
In a skillet, cook bacon over medium heat until crisp. Remove from pan and chop; reserve rendered bacon fat in pan.
Scoop egg yolks into a medium bowl, and mash with a fork. Add reserved bacon fat, mayonnaise, mustard, relish, and garlic salt; stir to combine. Fold in green onion and half of chopped bacon.
Scoop filling into center of each egg white; garnish with remaining chopped bacon.
What is your favorite deviled egg mix-in?