Deviled eggs make me very happy and not the frou frou, newfangled kind. The basic family recipe, cover dish, church social kind of deviled eggs.
Simple recipe that follow no strict rules, if you want more mustard or mayo or pickles, add whatever you like, do what you like.
My family recipe is Duke’s mayonnaise of course, mustard, pickles…. while growing up it was strictly sweet relish as I got older and could make my own rules, I prefer, chopping my own bread and butter, dill, sweet, capers, all or just one, whatever I feel. Because I am grown, I can do what I want!
Some tips I have learned along the way. First of all, if you know you are making eggs, it’s best to use eggs that have been in your fridge a week. Hard boil your eggs, crack eggs and let rest in cool water, peel and take the trash out. Cut eggs in half, put yolks in bowl and smash each one with a fork, add salt, pepper, dash of hot sauce, mayo, mustard and pickle mixture. Do not go overboard with mayo and mustard, you must have the perfect firm consistency, it does not need to be gloopy. Scrape bowl with rubber spatula and fill in a Ziploc bag or pastry bag, with or without tip, cut the end and squeeze contents in eggs. I like to salt and pepper my egg whites too, if you want the eggs to be pretty, only sprinkle salt, then add paprika and pepper on top after filling.
Now if you want to get fancy, go ahead top with hot peppers, olives, sliced pickled okra, fresh bacon crumbles, blue cheese, what ever your heart desires, but simple deviled eggs are always better than any of the latest greatest fancy addition. Trust me, I am a girl from the South.