The Secret Ingredient My Grandmothers Swear By For the Best Deviled Eggs
What's a Southern gathering without a plate of homemade deviled eggs? Perfect for packing in a summer picnic or whipping up for a church potluck, deviled eggs are an essential recipe in a Southern cook's repertoire. In addition to being downright delicious, another great thing about these two-bite appetizers is that they're pretty easy to make. Just be sure to steer clear of common mistakes like overcooking the eggs or not removing the entirety of the shell.
My maternal grandmother, Jane, is famous for her deviled eggs, and no Easter meal is complete without a plate of her bright yellow delicacies anchoring the spread. They are so in demand, that she has an arsenal of monogrammed, insulated deviled egg carriers for transporting the goods from occasion to occasion.
What's her secret for making these eggs fly off the serving platter? A teaspoon of spicy brown mustard. While most recipes call for yellow mustard or simply none at all, my grandmother chooses spicy mustard to give the smooth fillings a subtle kick that melds wonderfully with the other flavors. And where did she discover this tasty piece of advice? From my paternal grandmother, Fairlie, and her deviled egg entry in the spiral-bound St. John's Disciples Blest Recipes II community cookbook. Not only have my grandmothers bonded over their children and grandchildren, but they've also bonded over their delicious, highly sought-after deviled eggs. Here's their must-try recipe.
WATCH: How to Make Deviled Eggs
- 6 hard-boiled eggs, peeled and halved
- 3 Tbsp. mayonnaise
- 2 Tbsp. sweet pickle relish
- 1/2 tsp. spicy brown mustard
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. curry powder (optional)
- Paprika for garnish
Mash yolks with a fork. Add mayonnaise and make a smooth paste. Add well-drained relish. Combine with remaining ingredients. Mixture should be stiff. Fill egg white and garnish with paprika.