Southern, Soul Food Deviled Eggs
In the south, it seems everybody has their own way of making southern deviled eggs. Some swear by mustard and others say it's a big no-no. Some say definitely use dill pickled relish while others say sweet relish is the only way to go...and I won't even get started on what kind of mayonnaise should be used because I would surely cause a heated debate in my family...all Imma say is... DUKES BABY!!! lol
I love deviled eggs so much and I honestly don't believe a bad basic deviled egg recipe exists! It's all about tweaking the ingredients and proportions. Here is an easy, flavorful basic deviled egg recipe that my family enjoys. It can be easily customized and adjusted to suit your taste.
Try adding in some bacon, celery, ranch, or even some pimento cheese, believe it or not, taste delish in deviled eggs! Honey the possibilities are endless!
Just be sure to TASTE OFTEN AND ADD IN THE INGREDIENTS A LIL BIT AT A TIME UNTIL IT TASTE THE WAY YOU WANT IT TO TASTE!
Watch me make these deviled eggs from start to finish!
Ingredients
12 eggs
2 teaspoons of white distilled vinegar
1 teaspoon of salt
1/2 cup Dukes mayonnaise
1/8 cup sweet relish
1/8 dill relish
1/4 cup onions, finely diced
1/2-1 Tablespoon of mustard (optional)
1 drop of Tabasco
1/4- 1/2 teaspoon of Old Bay or Seasoning salt or regular salt
1/4 teaspoon black pepper
1/8 - 1/4 teaspoon garlic powder
Enjoy!!
Yum! I never turn down a good deviled egg! I've even known some to add shrimp. You know the itty bitty kind in the can? LOL I'm inspired! Thanks for sharing.
ReplyDeleteThis recipe looks so good! Thanks for sharing!
ReplyDeleteDeviled eggs are an indulgence that I only allow myself to enjoy on holidays. Father's Day, however, is coming up, right? lol.
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I just love deviled eggs, so I had to try your recipe. They came out perfect! My husband and his friends loved them! Thanks so much for sharing!
ReplyDeleteI made these for my kids and they tore them down! Thanks for everything.
ReplyDeleteMade these last weekend for a block party and they were soooo scrumptious! ;-)
ReplyDeleteI love your recipes but this was a complete bust ... WAY TOO SALTY!!! You called for nearly two teaspoons of salt + dill pickles + mustard ... the filling was enough to knock me down.
ReplyDeleteCooks beware: way too salty.
Sorry these did not come out good for you Geren. However the recipe does not call for nearly 2 teaspoons of salt but 1/4-1/2 teaspoons. If you add almost 2 teaspoons then yes it will def. be too salty.
ReplyDeleteIve never heard of Dukes, used some good old fashioned Hellmans and omitted the onions, YUMMY!
ReplyDelete