How Many Do You Have . . . Deviled Egg Plates?

September 27, 2012

14  comments

Of course you have one.  Or two.  I have three.  One was a wedding gift, one was from a Grandmother, and I don’t even remember where the third came from.

Deviled egg plates, of course.

 

I never knew deviled eggs were considered a Southern treat. I thought everyone ate them.  I mean, why wouldn’t they? I’ve heard that people in the midwest states also like to serve them,  but not with as much compulsion and adoration as in the South.

For some reason, I always think of deviled eggs as summer picnic fare, but really we see them at parties throughout the year.  Actually, I can’t ever remember tailgating without deviled eggs. Or Thanksgiving for that matter always has a plate of eggs over on the sideboard. Why limit a good thing to one season?

 

 

Here is one plate of my eggs for the covered dish luncheon last week.

Artists By The Bay had their September meeting and covered dish luncheon last week.  Covered dish luncheons are big around here and are my favorite kind of meal. I decided to take some fresh fruit and deviled eggs.  I ended up taking two plates, and someone else had the same idea.  But no surprise, this crowd ate every stuffed egg on the table. The fruit came back home with me, but the eggs were gone.  There was even some calculated, ladylike, elbowing between the artists  to see who got the last one. (I saw it myself and admire your tenacity).

 

My trick to pretty eggs is to boil them for 7 – 8 minutes, then drain off the boiling water and cover the eggs with ice and water. When they cool enough to handle, peel them – and magically, the shells will slip right off leaving a smooth, pretty egg.  I mean, who wants to eat an ugly, pitted egg?

 

Fillings vary from house to house, but here is the basic recipe I use.

 

Deviled Eggs
Cut 1 dozen hardboiled pretty eggs in half lengthwise, Scoop out yolks and use a fork to mash with . . . (that’s right, you heard me – mash):

1/2 c mayonnaise (I use Dukes Light)

3 T Dill Relish (I use Wickles Relish)
3 T. Mustard
Salt and Pepper to taste
Paprika for garnish – I don’t know why, but we always sprinkle the “red stuff” on top.  Just do it.

Then fill the egg whites back up with the yolk mixture!  Use a pastry bag to make fancy swirls, or a spoon to be quick.  Measurements are subjective depending on what size your eggs are.  I don’t think I’ve ever measured ingredients for deviled eggs in my life.

 

It’s so simple, like making ice cubes, you really shouldn’t need an official recipe at all . . . y’all.

How do you make your deviled eggs?


  • I have one and love deviled eggs but dislike making them. Too tedious. I make my little sis make em. Yours look splendid. Joe and I have an ongoing feud over the proper way to boil eggs. I use your method. He boiled the heck out of his. Men:}

  • A customer who owns a gift shop came into the Fairhope Artists Gallery and during the conversation concerning “buyers” she said she continually sells out of her party egg platters…and she is continually amazed as she goes to market to stock up… ummmm… ( I do a curry thing with my party eggs… ) Gigi

  • We love deviled eggs. Usually I just use a little mayo and mustard with mashed yolks, but for special times I skip the mustard and add some room temperature cream cheese. Good!!

  • We always have Deviled eggs at every holiday or get together. Grew up in Iowa where they were a staple. I have 3 plates now as i gave one to my daughter. Always looking for another!

  • Note to single gals — bring deviled eggs to your next covered dish party, you might just snag the man of your dreams. As my great-granny said, “the way to a man’s heart is through his stomach.”

    My husband is hooked on this deviled egg recipe (I use Boar’s Head Maple Glazed Ham):

    Deviled Eggs
    6 hard-cooked eggs, cut horizontally into halves
    3 slices lean cooked ham
    3 tablespoons Duke’s mayonnaise
    1 tablespoon sour cream
    1 tablespoon chopped scallion (optional)
    Salt & pepper to taste
    2 tablespoons chopped fresh thyme

    Mince 2 slices of ham; julienne the remaining slice. Mash the egg yolks, mayo, sour cream and stir in the ham and half the scallions. Spoon or pipe into egg whites. Garnish with remaining scallions, julienned ham, and chopped thyme.

  • My eggs are exactly like yours, exactly. And I have three, count, em, three egg platters, just like the three bears, one huge (for big get-togethers), one medium (for just the family) and one that’s just-right-for-me-for-lunch which holds six halves and has the cutest little chicken lid over a three tablespoon cup in the middle. What do you think I should put in that little bowl? So far, I’ve just been stroking that chicken’s tiny ceramic head, mumbling “good chicken, good chicken…” (I’m usually by myself at lunch.)

  • Deviled eggs are a staple for special occasions and pot lucks here too ~ although my recipe includes a dollop of sour cream and a sprinkle of garlic. That, and celery stuffed with cream cheese. (**

  • I make pottery and my egg plates always sell! I use Durkees sauce instead of mayo and people love ’em. My other trick is to put the filling in a ziplock and snip the bottom corner. Then you just pipe it and pitch the bag, so easy!

  • {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
    >