In the deep South, some things are just a given. For instance, every type of soda is always (and I mean ALWAYS) a Coke®, all tea is sweet tea, and you always will find a deviled egg tray in the cupboard. Over the years, my deviled egg tray has brought me much joy. At times when I could not get home to Georgia for the holidays, breaking out my tray and making a batch of eggs was a simple way to bring the spirit of home to me.
Below is my favorite twist on the southern deviled egg recipe. I highly suggest that you make them a part of your appetizer spread this Easter.
Enjoy, and now go call your momma!
Southern (as in the South of France) Deviled Eggs
- 12 hard-cooked large eggs, shelled
- 1/2 cup mayonnaise
- 1 tablespoon chopped pitted kalamata olives
- 2 teaspoons chopped fresh parsley
- 1 tablespoon chopped sun-dried tomatoes (dry, not packed in oil)
- 2 teaspoons chopped capers
- 1 teaspoon dried herbs de Provence
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Additional chopped fresh parsley for garnish
Ok, so the hardest part about this recipe is boiling and peeling the darn eggs. Seriously, it has taken me years to master this task! If you have already earned your hard-boiled egg scouts’ badge, feel free to skip over the following “how-to section.”
To achieve perfect eggs, rule number 1 is NOT to use super fresh eggs. If you bought the eggs that day – you are in serious trouble. That fresh egg is guaranteed to have more craters than if it were hit by an asteroid! I recommend using eggs that are about a week old, or, if in a bind, go purchase your eggs from the local convenient store down the street. I find they do not stock, as umm, frequently as the grocery store.
Place eggs in a large enough saucepan so that they have plenty of room in between them, then cover with enough cold water by at least an inch. Bring to a rolling boil over high heat. Once the water is boiling, reduce the heat to a medium boil and cook for an additional 10 minutes. Remove the pan from the heat and place eggs in a bowl of iced water. (Think blanching!) The ice is an important step, as it helps not only with the peeling, but it cools the eggs down fast enough to keep the yolk yellow – no green eggs here! Chill for a few minutes until the egg is completely cooled.
Now let’s get to the moment of truth – peeling! To peel, crack the egg on all sides and roll it between your hands and a hard surface to loosen the shell. I find that if you start at the larger end, that you will discover a little air pocket and it is easier to get a hold of the membrane. I also tend to shell the eggs under water. Not sure why that helps, but it sure seems to! Ok – that’s all I got. I hope you all have 12 perfectly gorgeous eggs. Now on to the easy part of the recipe!
Combine boiling water and sun dried tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.
Cut eggs in half lengthwise; remove yolks. Place yolks in a medium bowl. Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well. Place egg white halves onto your adorable deviled egg tray and spoon 1 1/2 teaspoons egg mixture into each egg white half. (Use a pastry bag to keep things neat!) Sprinkle with additional chopped parsley for a lovely presentation.
Yield: 2 dozen (serving size: 1/2 egg)