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.
1) The boiled egg must be perfect — no green ring around the yolk (overcooked), no grey discolouration, easy to peel. The method: eggs in cold water, bring to a boil, cover, remove from heat, let stand 10-12 minutes, then ice bath. 2) The filling must be smooth — mash the yolks thoroughly before adding the mayo. Lumpy filling is amateur. 3) Balance: the mayo provides creaminess, the mustard provides tang, the relish provides sweetness and crunch, the paprika provides colour.
The deviled egg plate (a special ceramic plate with oval indentations for each egg half) is standard Southern table equipment, inherited and displayed. Bacon deviled eggs — crumbled bacon in the filling. Jalapeño deviled eggs. Smoked paprika instead of sweet. Each variation is a statement of personality.
Overcooking the eggs — the green ring around the yolk indicates hydrogen sulphide from overcooking. Unsightly and slightly off-tasting. Undermixing the filling — lumpy yolk.
Nathalie Dupree — Mastering the Art of Southern Cooking; Southern Living cookbook collection