Deviled eggs are a classic southern dish. They are expected at most every picnic and church gathering across the Bible Belt, regardless of size or formality, from April to October and sometimes in between. By golly, deviled eggs even warranted the creation of their own special dish- the egg plate for the transportation and serving of these hard boiled wonders. You know you’ve officially arrived when you own at least one (or two) of these funny shaped platters with the egg-shaped cups around the edge.
Given its popularity, it’s no wonder that every good Southerner has her own favorite deviled egg recipe, one she grew up with and favors above all others. These can range from a classic recipe with common ingredients like mayonnaise and pickle relish to more regional recipes that include shrimp, crab or even jalapenos. There are even more deviations from the traditional deviled egg recipe that use butter or sour cream to amp up the creamy texture of the yolk.
I’m not too picky about my deviled eggs. While I do favor more traditional concoctions, I will eat stuffed eggs most anyway they come; I’m always up for an adventure!
Homestyle deviled eggs lie somewhere between adventure and tradition. While their yolks are mixed with the expected mayo, they are topped with a sliced sweet pickle, chives, and chopped smoky bacon. It’s these picnic toppings that earn these eggs their homestyle name.
Homestyle Deviled Eggs Recipe
What You’ll Need:
- yellow mustard
- sweet pickle relish
- salt and pepper
- chopped Applewood smoked bacon, bacon pieces
- sweet midgets or gherkins
Let’s Get Started:
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All deviled eggs, regardless of tradition or flare, start out as plain ol’ hardboiled eggs. Fresh eggs aren’t good candidates for boiled eggs because they don’t peel very easily. It’s best to use eggs that are a couple of weeks old or, even better, eggs from the supermarket.
Eggs peel most easily when they have sat for a few minutes in an ice bath after boiling. And when we’re patient. Slow and easy does the trick.
After peeling your boiled eggs, slice them in half length-wise and carefully remove the yolks from the boiled egg whites. This is when the devilling begins! Mix in mayo, mustard, salt, pepper and relish until the yolks are fluffy and creamy. I use a fork for this job because it breaks up the boiled yolks better than a spoon.
My cousin bypasses this step all together and simply puts all of her ingredients in a large Ziploc bag. She squeezes and massages the bag until all of the ingredients are mixed, then snips a corner off with scissors and pipes the mixture right into the egg whites. Super easy with no dishes to clean up.
I still like to use my piping gun to fill my deviled eggs. You can use either a large star tip or a large round tip. Either one creates a nice finished look to your eggs. And the piping gun, or tool, makes the job easy and quick! Just a squeeze of the trigger and move on!
After the yolks have been piped in, sprinkle with chives and finely chopped Applewood smoked bacon. The bacon add a subtle, but rich smoky layer of flavor. After all, who doesn’t love bacon and eggs? Top it all off with a thin slice of your sweet gherkins as your garnish! There, isn’t that gorgeous?
Homestyle deviled eggs are an easy finger food to make and they are a must-have recipe for any Southern cook worth her salt. They stick close enough to the traditional stuffed egg recipe that they don’t scare most deviled eggs fan off, but they have just enough flare to catch the attention of the adventurous foodie in your group. With this little recipe, you’ll be picnic ready all year long.
***Pin this Homestyle Deviled Egg recipe here!***
MAKING Deviled Eggs SALADS EASY
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Homestyle Deviled Eggs
- 6 large eggs
- 3 tablespoon mayonnaise
- 1 tablespoon sweet relish
- 1 teaspoon dijon mustard
- dash of pepper sprinkle of salt
- 1-2 tablespoon bacon pieces
- 1 tablespoon finely chopped chives
- 1 sweet gherkin, sliced into coins
- Boil eggs in a medium boiler for 7-9 minutes. Remove from heat. Drain. Return to boiler. Add cold water and 2 Cups of ice. Let sit for 5 minutes.
- Gently peel the shells from the eggs. Slice eggs in half length-wise.
- Remove the yolks and place them in a small mixing bowl. Add mayo, mustard, pickle relish, salt and pepper. Mix together until creamy and fluffy.
- Fill piping tool with yolk mixture. Fill each boiled egg white half with yolk mixture.
- When all the eggs are filled, sprinkle with chives and bacon. Garnish by standing one sweet gherkin coin on its edge in the filling.
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