She-Deviled Eggs or serve a Deviled Egg Bar

She-Deviled Eggs

Every girl raised in the South has her own recipe and deviled egg tray. That’s just part of our raising. This is a little twist on the classic and they’re favorites at la-ti-da cocktail parties or for supper at the cabin. I know someone who devours them a half dozen at a time! Sometime offer a Deviled Egg Bar – serve the basics with optional toppings – bacon, smoked salmon, pickled jalapenos, pickles, French fried onions, olives, truffles, shredded cheese, pimento cheese, crumbled sausage, chives, etc.

6 hard-cooked jumbo eggs, peeled and cut lengthwise

1/2 – 2/3 cup mayonnaise (Duke’s is best)

3 tablespoons cream cheese, softened

1 tablespoon butter, softened

1 teaspoon Dijon mustard

1 teaspoon sweet yellow onion, finely diced

1 tablespoon pickled sweet jalapenos, diced

Dash of cayenne pepper

1/8 teaspoon sea salt

1/4 teaspoon sugar

1/8 teaspoon cracked black pepper

Bacon, baked crisp and cut into pieces for garnish

Fresh chives, chopped fine for garnish

Halve eggs lengthwise. Remove yolks, place in a small bowl and mash with a fork. Stir in mayonnaise, add remaining ingredients. Fill the empty egg whites evenly with the mixture. Garnish with chives and bacon. Store covered in refrigerator. (For perfectly peeled eggs, put eggs in pan of cold water and place on stove. Bring to a boil and boil for 17 minutes. Remove from heat, drain, and place in ice-cold water. Peel and devil.)