Holy moly, this page looks yummy! Is it just me, or does each and every Southern Delicacy we feature look more and more delicious? Maybe I should stop working on these posts right around lunch time…
Like grits, deviled eggs are one of those love it or hate it foods. I think it’s the consistency that throws the dislikers off! I, myself, am quite fond of deviled eggs, and Emily’s told me she loves them, too. Deviled eggs, or eggs mimosas (I prefer this term!), are hard-boiled eggs cut in half and filled with the hard-boiled egg’s yolk mixed with all kinds of yummy seasoning and toppings. Deviled eggs are traditionally served cold as an appetizer, most commonly on holidays or at parties.
From top: deviled eggs by Cru Catering (photo by A Bryan Photo via Southern Weddings), deviled eggs with prosciutto (photo and recipe from Pixelated Crumb), lobster deviled eggs from Coastal Living (photo by Becky Luigart-Staynor), deviled eggs topped with bacon (photo by Cyn Kain)
A few interesting facts about deviled eggs: The term “deviled” dates back to the 19th century, when the term was coined to refer to particularly piquant (hot or spicy) spices in cooking. In Belgium, a variation known as “Russian eggs” is served. This version is where the eggs are filled with caviar and served in rémoulade sauce (not so sure about that one). In some parts of the South, the terms “salad eggs” or “dressed eggs” are used, particularly when the dish is served in connection with a church function.
We love the idea of serving deviled eggs at a wedding cocktail hour for a little down home flavor, especially when you dress up the classic with one of these creative ideas! The deviled egg topping bar below is particularly fun and interactive!
Clockwise from top left: deviled eggs with topping bar from My Recipes (photo by Jennifer Davick), pimento cheese deviled eggs from Southern Living (photo by Jennifer Davick), buffalo chicken deviled eggs (photo and recipe by Baked by Rachel), beet-pickled deviled eggs from The Kitchn (photo by Leela Cyd Ross)
Want to try your hand at deviling some eggs? Cool hard-boiled eggs, peel and half lengthwise. Remove the yolks, then mash and mix with your favorite ingredients, such as mayonnaise, mustard, tartar sauce or Worcestershire sauce. Then scoop the yolk mixture and place into the egg “cups.” Lastly, garnish with Old Bay, paprika, curry powder, chives, and/or dill!
Do you like deviled eggs? Will you be serving them at your wedding? Do you prefer the classic version, or would you try one of the bolder varieties in this post?