Math Geek meets Home Cook . I created Erique Berry Co. to share all the positive and inspiring experiences I come across daily. Those experiences come in the form of cooking, loving, learning, and living in Charlotte, NC.
November 15, 2021
The best mayonnaise for southern deviled eggs is homemade mayonnaise. Yep, homemade, and I can understand that the thought of homemade mayonnaise can seem like a lot of unnecessary work. But with a food processor, the process is uncomplicated and quick. This southern deviled egg recipe has all the Southern feels you are used to and surprisingly has a lot fewer steps than you think.
On that note, continue reading learn how store-bought mayo that can be used in this southern deviled egg recipe and how to peel your hard-boiled eggs perfectly.
If you are new to cooking, delivered eggs are a great place to start because they are a straightforward recipe that does not take much time. Plus, if you happen to mess up the deviled eggs, it will not completely ruin a gathering.
I use homemade mayonnaise in this recipe, but you can sub this deviled egg recipe for store-bought mayonnaise. With 1 cup of store-bought mayo, add 1 tablespoon of lemon juice, 2 tablespoons Provence herbs and 1 teaspoon kosher salt, and 1 teaspoon dijon mustard. Then mix and follow the deviled egg recipe as written. On the other hand, you can skip adding the herbs altogether, depending on your feelings.
Above all, don’t fret if your eggs don’t peel perfectly. The best piece of advice I can offer here is to be sure to use older eggs. In the past, I have used pasture-raised straight from the farm and had a terrible time peeling them. Waiting a week or so to use that carton of eggs would have made a hell of a difference. If you want less hassle, use Store brought eggs to work better since it does take time for cartons of eggs to get from the farm to the store shelves.
According to Wikipedia, The term “deviled,” when it comes to food, was used in the 18th century. It came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity. So long story short, any dish prepared with egg, mustard, and pepper then stuffed can be considered “deviled.”
On another note, I have a friend who refers to “Deviled Eggs” as “Angel Eggs,” Honestly, I crack up every time she says it. Good laughs are more important than traditional food names.
Yes, you can make deviled eggs in advance. Especially when it comes to the herb mayonnaise, you can make the mayo up to two days in advance and store it in an air-tight container in the refrigerator. In addition, boil the eggs a day or two in advance is a great game plan. I also recommend chilling the deviled eggs for at least two hours before serving because this will give the egg mixture a chance to firm.
Last but not least, be sure you share this recipe with friends and family. Even go ahead and pin it on Pinterest.
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