A friend of ours, John, left Old Town and moved to Richmond. So we had a few people over to celebrate his next chapter and I decided to do a southern inspired menu since he was moving further south. And with a southern menu I needed to southern-up my deviled eggs.
I scoured the internet for a deviled egg recipes. A georgia peach deviled eggs sounded appealing but my grandma use to make deviled eggs with pickles — she hasn’t cooked in years so it seemed rather nostalgic to use pickles in the recipe. Peaches out. Pickles in!
Gram doesn’t really have “recipes”. I had her teach me how to make her baked beans and the measurements are things like squirt the ketchup in a circle around the baked bean pot 5 times. So I scoured the internet for deviled eggs with pickles and found Ree Drummon’s recipe as a starting point — Ree is also known as the Pioneer Woman and one of my daytime television “friends” on the the background as I work from home.
The Pioneer Woman’s recipe had pickles and the reviews were fantastic so I thought it was a perfect starting point. The major difference between her recipe and mine is the addition of pimentos make it “southern” as well as chopped pickle garnish for a bit of added crunch. She also cooks her hard-boils her eggs where I confess, even though we get farm fresh free range eggs delivered, when giving a party I take a short cut and buy the eggs already hardboiled.
Deviled eggs are super easy to make and they just scream “party!” I calculated everyone had 2-3 eggs. It’s funny everyone loves deviled eggs but they’re always kept sacred for party food — maybe that’s why we can’t get enough of the little devils when they do RSVP yes to a party.
Southern Deviled Eggs
What's a party without Deviled Eggs . . .
- 1 dozen hardboiled eggs (pealed)
- 1/4 cup Hellmann's mayonnaise
- 1 teaspoon French's yellow mustard
- 2 teaspoons chopped dill pickles (plus more for garnish)
- 1 teaspoon pickle juice
- 1 teaspoon sugar
- 3 dashes Tabasco sauce (or more taste)
- 1/8 teaspoon kosher salt (or more taste)
- 1/16 teaspoon black pepper (or more taste)
- pimentos for garnish
Cut the hardboiled eggs in half. Scoop out the yolks into a mixing bowl. Mix with a fork to break them down. Add mayonnaise, yellow mustard, chopped dill pickles, pickle juice, sugar, Tabasco sauce, salt, and pepper. Mix together until well combined with a fork.
Use a mellon scooper, or small spoon, to scoop yolk mixture into each egg white half. Garnish with pimentos and chopped pickle. Enjoy!
Make Ahead Instructions
Use two tupperware containers. Line one tupperware container with paper towel to soak up excess moisture and put a layer of egg whites, place another paper towel down and repeat as necessary.
In a second container combine the yolk mixture according to the directions above.
Cover both containers and refrigerate until ready to serve. Assemble and enjoy!