When it comes to the south - we just know how to make deviled eggs. In all honesty - I think we may even be born with the recipe in our blood..handed down generation after generation. Another thing that rings true is we all create deviled eggs differently - and yet, they all turn out absolutely delicious. Tell us below: what's your go-to recipe? Who taught it to you?
Today, we're sharing the Deviled Eggs we love made by Chef Ted at the Southern Conserve.
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons of The Southern Conserve Essential Seasoning
1 tablespoon sweet relish
½ teaspoon salt, or to taste
Gather all ingredients. Peel hard-cooked eggs Slice bottom of eggs, about ¼ inch so eggs will be able to stand up. Using an apple corer remove yolks by holding egg in one hand and gently sliding the apple corer into the top of the egg. Tuning the egg slightly so as not to break the eggs skin. Remove egg white and put yokes into a bowl.
Mash yolks with a fork in a small bowl. Stir in mayonnaise, sweet pickle relish mustard, The Southern Conserve Essential seasoning spice mix well and season with salt to taste.
Pipe egg yolk mixture into egg whites.
Garnish eggs using a thinly sliced green from a green onion push into the yoke, then place a piece of pimento into center of the green onion top.