You "Might Be a Southern Lady" if...you have fancy deviled egg plates!
Southerners loved deviled eggs. The deviled egg is the perfect party food and a beloved staple at Southern events. Nobody can eat just one...they are most definitely the first food to go at a party!
The savvy Southern hostess makes sure she has a deviled egg plate for every occasion.
Here's my to-go deviled egg plate...a must-have for picnics!
My standard glass deviled egg plate...great to carry the stuffed eggs to a church reception or to the home of the bereaved before/after a funeral.
Love this 'Friendly Village' deviled egg plate, from Johnson Brothers. It looks awesome with my 'Friendly Village' dinnerware during the holidays!
De rigueur deviled egg plate here at "The Roost," from Arthur Court.
This deviled egg plate by Spode is darling to use at Christmastime.
For those prissy occasions, I use this deviled egg plate in 'The Old Country Roses' pattern, by Royal Albert and coordinate with my teaware in that same pattern.
Southern ladies have recipes for all kind of deviled eggs--spicey, garlic, low-fat, crab stuffed, Tex Mex, Tomato Basil, et cetera. But my all-time favorite recipe is for Traditional Southern Eggs, by Paula Deen:
Paula's deviled eggs, served on my Arthur Court deviled egg tray...so very Southern y'all!
Southerners loved deviled eggs. The deviled egg is the perfect party food and a beloved staple at Southern events. Nobody can eat just one...they are most definitely the first food to go at a party!
The savvy Southern hostess makes sure she has a deviled egg plate for every occasion.
Here's my to-go deviled egg plate...a must-have for picnics!
My standard glass deviled egg plate...great to carry the stuffed eggs to a church reception or to the home of the bereaved before/after a funeral.
Love this 'Friendly Village' deviled egg plate, from Johnson Brothers. It looks awesome with my 'Friendly Village' dinnerware during the holidays!De rigueur deviled egg plate here at "The Roost," from Arthur Court.
This deviled egg plate by Spode is darling to use at Christmastime.
For those prissy occasions, I use this deviled egg plate in 'The Old Country Roses' pattern, by Royal Albert and coordinate with my teaware in that same pattern.
Southern ladies have recipes for all kind of deviled eggs--spicey, garlic, low-fat, crab stuffed, Tex Mex, Tomato Basil, et cetera. But my all-time favorite recipe is for Traditional Southern Eggs, by Paula Deen:Paula's deviled eggs, served on my Arthur Court deviled egg tray...so very Southern y'all!
Traditional Southern Eggs
(Makes 12 eggs)
6 large eggs*, hard-boiled and peeled
1/4 cup of mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt & pepper
Paprika
Sweet gherkin pickles, sliced
Pimentos
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.
*I can't stand a skimpy deviled egg y'all, so I always boil more eggs than I need to make my stuffing plumper!
Easter is just around the corner, so make sure you have your deviled egg plates ready to go! No matter which recipe you choose to prepare, I hope you enjoy them! Remember also that there is dining etiquette to be followed when eating a stuffed egg. Deviled eggs are intended to be eaten with the fingers...using the three-finger rule ladies---the thumb, the index finger, and the middle finger. If some of the stuffing falls onto your plate, you would use a fork to eat that part. Some people {like myself} only like the yolk...so, I use a spoon to eat only that part. I think it would be tres tacky to lick out only the yolk!!!
(Makes 12 eggs)
6 large eggs*, hard-boiled and peeled
1/4 cup of mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt & pepper
Paprika
Sweet gherkin pickles, sliced
Pimentos
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.
*I can't stand a skimpy deviled egg y'all, so I always boil more eggs than I need to make my stuffing plumper!
Easter is just around the corner, so make sure you have your deviled egg plates ready to go! No matter which recipe you choose to prepare, I hope you enjoy them! Remember also that there is dining etiquette to be followed when eating a stuffed egg. Deviled eggs are intended to be eaten with the fingers...using the three-finger rule ladies---the thumb, the index finger, and the middle finger. If some of the stuffing falls onto your plate, you would use a fork to eat that part. Some people {like myself} only like the yolk...so, I use a spoon to eat only that part. I think it would be tres tacky to lick out only the yolk!!!
Whether you are attending baby showers to bridal showers, picnics or tailgating parties, funeral reception or potluck meals...if you want to be the belle of the buffet, show up with deviled eggs!
Thank you for visiting with me today!
Thank you for visiting with me today!
