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Let's Master Deviled Eggs

April 14, 2014

Let's Master Deviled Eggs

April 14, 2014

Why deviled eggs? We’ve got five reasons why Southern cooks worth their salt should rock this classic Southern appetizer.

No. 1: They’re ours. No, we didn’t invent them (thank you, circa-6,000 BC Romans); we just perfected them.

No. 2: Every self-respecting host needs a go-to recipe for deviled eggs in his or her quiver. Likewise, every guest who brings a platter to the party will guarantee herself a return invitation.

No. 3: Good stuffed eggs are built on good technique. For the best hard-cooked eggs, simmer them 10 minutes, cool slightly under tap water, and then get cracking.

No. 4: You can’t gossip with authority at the neighborhood potluck about Suzy Jane Smoot’s controversial additions of pickle relish, sugar, and bacon fat until you make your own.

No. 5: Appetizer trends ebb and flow, but deviled eggs are like good manners: They never go out of style.

See more: How To Boil Eggs

Top Tips: 

The Whites
Don’t overcook the eggs. The whites should still have a little wiggle to them. 

The Filling
Grate Yolks on a box grater (figure 1, below) for the creamiest results.

The Nest
For a less traditional look than this, halve eggs crosswise so they stand up tall. 

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