Deviled eggs reign supreme in the South. Although Southerners didn’t invent them (and nobody really knows who did), we have certainly made them our own. Often found at potlucks and church suppers, in the Dozier house they were always found at Easter. All of our dyed eggs – except for the ones that didn’t get found after the “hunt” (until they started smelling) – were given straight to daddy for “deviling.” I don’t recall my sisters and I ever touching the things. Times have changed, though; now I love them. And although there are hundreds of variations of recipes, sometimes I find that simpler is better.
These buttery deviled eggs are truly the best I’ve had.
BUTTERY DEVILED EGGS
Do NOT use farm fresh eggs for this recipe. Older eggs peel easier, which may spare you a little grief over the sink. Also, turn the uncooked eggs upside down overnight before cooking—this will cause the yolks to settle in the center, leaving perfect deviled eggs with the yolks right in the middle.
Source: Adapted from Southern Living
Makes 2 dozen
1 dozen large eggs
1/4 cup unsalted butter, softened
1/4 cup best quality mayonnaise
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
Squeeze fresh lemon juice
Pinch of cayenne pepper
Kosher salt and ground white pepper, to taste
Paprika, for garnish
In a large pot, cover eggs with water and bring to a boil. As soon as water is bubbling vigorously, turn off heat and cook eggs for 12 minutes. (Do not overcook the eggs or they will green due to sulfur, although they are still fine to eat). Put boiled eggs in another bowl of ice water to cool. Peel while running under the water facet if still warm.
Cut eggs in half lengthwise and carefully remove the yolks to a mixing bowl. Mash the yolks with a fork or potato masher. Stir in the butter, mayonnaise, mustard, vinegar, and lemon juice. Season with cayenne, salt, and pepper to taste. Spoon (my preferred method) or pipe yolk mixture evenly into egg white halves. Cover and chill at least 1 hour or until ready to serve. Sprinkle with paprika (I love using Spanish pimentón for it’s amazing smoky flavor) as garnish.
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Those deviled eggs sound so good. There’s nothing better than a deviled egg. I learned the hard way not to use a teflon coated pan to boil the eggs. It makes them impossible to get a “pretty” peel.
Never, ever heard of putting butter into the yolks, but seriously, how bad could that be!! I am the only person in the family allowed to make deviled eggs (I’m pretty good at ‘em) and I am definitely going to try these this year at Easter! (okay, so maybe I’m going to try them on myself first… yeah definitely going to have some of these this weekend….)