Southern Deviled Eggs
“Although they weren’t prepared the same way, the roots of modern-day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal—as a first course known as gustatio—for wealthy patricians. In fact, serving eggs while entertaining was so common that the Romans had a saying, “ab ova usque ad mala”—literally from eggs to apples, or from the beginning of a meal to the end.” (Schumm)
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: The Southern Spice Rack
· 12 eggs
· ¼ cup mayonnaise
· 2 tablespoons Dijon mustard
· 1 tablespoon sweet relish
· 1 teaspoon black pepper
· 1 teaspoon salt
· ½ teaspoon garlic powder
· Paprika for garnish
1. Place whole eggs in the bottom of a large stock pot. Cover eggs with cold water, ensure all eggs are completely submerged in the water.
2. Bring the water and eggs to a boil. Once the water boils wait ten minutes before removing from heat. Drain hot water from the pot and place cold water and ice around eggs to cool.
3. Once cooled enough to handle remove the shell from the egg to get to your hard boiled egg. Repeat this for all eggs.
4. Cut eggs lengthwise and scoop out the yellow yolk into a bowl.
5. Once all yolks are scooped add in the mayonnaise, mustard, relish, garlic powder, salt, and pepper.
6. Mix the yolks until creamy. Place the mixture into a sandwich bag and seal tightly. Cut one of the corners off to pipe the mixture back into the hardboiled egg whites.
7. Garnish with paprika and serve.
Cite: Schumm, Laura. “The Ancient History of Deviled Eggs.” HISTORY, 18 Apr. 2014, www.history.com/news/the-ancient-history-of-deviled-eggs. Accessed 27 Jan. 2021.