Deviled Eggs

Deviled eggs — hard-boiled eggs halved, the yolks removed and mixed with mayonnaise, mustard, and seasoning, then piped or spooned back into the white halves — are the most ubiquitous appetiser in the American South and the dish that no potluck, church supper, or family gathering is without. The technique is European in origin (stuffed eggs appear in Roman, medieval English, and French cooking), but the specifically Southern deviled egg — with Duke's mayo, yellow mustard, sweet pickle relish, and a dusting of paprika — has been perfected into a form that transcends its simplicity.

Hard-boiled eggs, halved lengthwise, yolks removed and mashed with mayonnaise, yellow mustard, sweet pickle relish (or dill), salt, pepper, and sometimes a splash of vinegar or hot sauce. The yolk mixture is piped (for presentation) or spooned (for home cooking) back into the white cavities. A dusting of paprika or cayenne on top.

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