Deviled Eggs

The church potluck staple that became the indispensable lunch box treat. Every family had their own recipe — some with sweet pickle relish, some with vinegar, some with paprika and mustard, some with homemade mayonnaise. The deviled egg plate was the first to be emptied at every church dinner, every family reunion, every funeral reception across Appalachia. Cold and portable in a tin pail.

Ingredients

• 12 large eggs, hard-boiled and peeled
• 3 tbsp mayonnaise (Duke’s is the Southern choice)
• 1 tbsp yellow mustard
• 1 tsp apple cider vinegar
• Salt and white pepper to taste

Paprika for garnish

• Optional: sweet pickle relish (1 tsp), hot sauce (a few drops)

Directions

1. Hard boil eggs: start in cold water, bring to boil, cook 12 minutes, transfer immediately to ice bath.
2. Peel eggs. Slice in half lengthwise.
3. Remove yolks carefully and place in a bowl.

Mash yolks with a fork until powdery.

1. Mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy. Taste — it should be tangy and rich.
2. Add pickle relish or hot sauce if using.
3. Spoon or pipe filling back into egg white halves.

Dust each with paprika.

1. Refrigerate until cold. Pack carefully in the lunch pail — they travel better than they look.

Notes

The controversy over Duke’s vs. Hellmann’s vs. homemade mayo has divided the South for a century. Duke’s has no added sugar — the original choice. The ice bath immediately after cooking prevents the green ring around the yolk. Mountain cooks sometimes added a small amount of sweet pickle juice from the jar directly into the yolk mixture.