I love deviled eggs!  In fact I’m not sure I know anyone who doesn’t like deviled eggs.  Dave and I stayed in the retro Skyline Lodge in Highlands, NC and tasted these pimento cheese deviled eggs.

They were delightful.  A new twist to deilved eggs.  I’ve adapted a recipe using Palmetto Cheese with Jalapeño.  I think the key is to lightly use the pimento cheese so as not to overpower the egg.

PIMENTO CHEESE DEVILED EGGS

PIMENTO CHEESE DEVILED EGGS

Serving Size: 12

Print Recipe

Ingredients

• 6 large eggs
• 1/3 cup mayonnaise
• 1/4 cup pimento cheese (I use Palmetto Cheese with jalapeño)
• 1/4 teaspoon hot sauce
• Paprika
• chopped fresh chives

Instructions

1. Bring a large pot of water to a boil
2. Using a slotted spoon, carefully place eggs in the boiling water.
3. When the water returns to a good boil, cook the eggs for 11 minutes.
4. Immediately remove the eggs from the hot water and place them in a bowl of ice water for 3-5 minutes before peeling.
5. Peel under cold running water.
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Mash yolks.
8. Add the mayonnaise,  pimento cheese and hot sauce to yolks.
9. Season with salt and pepper to taste.
10. Spoon yolk mixture into egg whites.  Garnish with paprika and chives.

Kathy's Comments

You can double or triple depending on how many eggs you need.  Also can garnish with bacon chips.

By KathyMillerTime
The Suburban Soapbox

Recipe Printed from www.kathymillertime.com

I thought this was a very clever tip for keeping those slippery eggs from sliding off the plate.

Place a small dollop of egg mixture under each deviled egg.

I love to collect so many things, particularly for the kitchen and home.  Serving deviled eggs can be tricky and that’s why the deviled egg platter was invented.  I am starting a nice collection of whimsical egg platters.

This one is a signed Becky Denny Cockacoodle deviled egg plate I found at an antique store.

This is a new acquisition for my deviled egg platters.  This one is from Juliska, Berry and Thread collection.  I love that it holds 18 eggs.

Another fun deviled egg plate from my collection reminds me of a Dr. Seuss style…fun and a little zany.  I have used this for Georgia Tailgates…And here is a Georgia deviled egg recipe from Georgia fan Rosalind Bowles.

DEVILED EGGS GEORGIA STYLE

Serving Size:

Print Recipe

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons dill pickle relish
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• Dash of black pepper

Instructions

1. Bring a large pot of water to a boil
2. Using a slotted spoon, carefully place eggs in the boiling water.
3. When the water returns to a good boil, cook the eggs for 11 minutes.
4. Immediately remove the eggs from the hot water and place them in a bowl of ice water for 3-5 minutes before peeling.
5. Peel under cold running water.
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
8. Spoon yolk mixture into egg whites. Garnish, if desired.

Notes

Roasaline uses dill pickle relish instead of sweet pickle relish.

By Rosalind Bowles via KathyMillerTime

Recipe Printed from www.kathymillertime.com

I also love a deviled egg using Wickles Relish…I call it my Tennessee special

DEVILED EGGS WITH WICKLES

Serving Size:

Print Recipe

Ingredients

• 6 large eggs
• 1/3 cup mayonnaise
• 1 1/2 tablespoons Wickles Original Relish (has a little kick)
• 1/4 teaspoon hot sauce
• Paprika
• chopped fresh chives

Instructions

1. Bring a large pot of water to a boil
2. Using a slotted spoon, carefully place eggs in the boiling water.
3. When the water returns to a good boil, cook the eggs for 11 minutes.
4. Immediately remove the eggs from the hot water and place them in a bowl of ice water for 3-5 minutes before peeling.
5. Peel under cold running water.
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Mash yolks.
8. Add the mayonnaise,  Wickles relish  and hot sauce to yolks.
9. Season with salt and pepper to taste.
10. Spoon yolk mixture into egg whites.  Garnish with paprika and chives.

Kathy's Comments

You can double or triple depending on how many eggs you need.  Also can garnish with bacon chips. You can also use regular relish if Wickles is too hot for you.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

This deviled egg plate is the one most common everywhere…a little boring compared to all the new ones I’ve collected, but it still works fine.

We used it for a Florida/Tennessee tailgate.  This recipe is from an avid Florida fan, Carla Spalding.

CARLA’S GATOR DEVILED EGGS

Serving Size: 24

Print Recipe

Ingredients

• 1 dozen hardboiled eggs, peeled
• 3 tablespoons Duke's mayonnaise
• 1 1/2 teaspoons prepared mustard
• 7 shakes of Crystal Hot Sauce
• 4 teaspoons Wickles Relish
• 1/4 teaspoon Tony Chachere's Creole Seasoning
• Olives, cut in half for topping
• Small sprigs of fresh dill

Instructions

1. Bring a large pot of water to a boil
2. Using a slotted spoon, carefully place eggs in the boiling water.
3. When the water returns to a good boil, cook the eggs for 11 minutes.
4. Immediately remove the eggs from the hot water and place them in a bowl of ice water for 3-5 minutes before peeling.
5. Peel under cold running water.
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Scoop yolks into bowl, mash until fine.
8. Add each of the next five ingredients one at a time, mixing thoroughly with egg yolks.
9. Generously fill white halves with yolk mixture. Add olive half to top of each egg.
10. Finish with dill sprigs.

Notes

Kathy's comment... If you have never tried Wickles, put it on you bucket list. "A deliciously wicked pickle" and the same goes for their relish!

By Carla Spalding via KathyMillerTime

Recipe Printed from www.kathymillertime.com

I think you’ll agree deviled eggs are the best…and they are the first to go at a tailgate or 4th of July party.  In fact at our recent 40th Anniversary Party, the deviled eggs served 3 ways were gone by the time I even stepped through  the line.

Come celebrate with me. I’ll save  you a seat at the table.