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Southern Deviled Eggs

Southern Deviled Eggs

by Christina

I’m a girl that grew up in Detroit motor city but was raised with loving, southern Appalachian grandparents. So basically I’m a city kitty with a dash of country bumpkin. My Nanny and Paw were the apple of my little eye, teaching me the most important life lessons. Growing up my Grandparents whipped up some of the most amazing meals and would invite friends and family over at anytime. There was always a pan sizzling up biscuits and gravy, fried chicken, cornbread, or a pot half runner beans strung, snapped, and pressure cooked to perfection with bacon. Nanny always had plenty of food to go around and would always send leftovers for later.

My sweet Nanny told an endearing tale of how one evening when I was around 3 years old, I found out that Paw was making dinner. To my woe I exclaimed “Oh no! Beans and taters again!” She would be so tickled to deliver the punch line as if it were an inside joke she had with me. But despite my toddler ambivalence to the same old beans and fried potatoes day after day, southern food will always be my favorite cuisine. I cherish and miss all of those home cooked meals now, with loving memories of my Grandparents a twinkle in my heart.

One of my favorite family recipes and traditions to bring to every Holiday feast is Southern Deviled Eggs. Honey, these traditional deviled eggs are so simple and delicious. It is my forever designated dish along with cream cheese sausage balls but *whispers* that’s another blog post… If you have ever attended a church homecoming here in the south, you know there was a smorgasboard of food and My Nanny would always bring these deviled eggs to church homecoming. Her recipe is always a hit with any crowd and people are always willing to try them!

Huevos Egg Tray from Dinna Eckstein Designs the STORE
Huevos Egg Tray from Dinna Eckstein Designs the STORE


-7 large eggs, hard boiled and peeled

-1/4 cup mayonnaise (I prefer Hellmans)

1 1/2 tablespoons dill relish

-1 teaspoon yellow mustard

-Salt and pepper for taste

-Old Bay seasoning

Halve the eggs, remove the yolks and place into bowl.

Mash yolks with a fork and stir in mayonnaise, mustard, and relish. Add salt and pepper. Hint.. you won’t need much salt because of the dill relish!

Fill egg whites evenly with mixture. Garnish with a pinch of Old Bay seasoning.

So now that we have the recipe done we move along to presentation! This Huevos Egg Tray from Dinna Eckstein Designs the STORE is a beautiful piece to showcase eggs or any holiday decor! This beauty works perfectly in any season! Incorporating texture and rustic charm a with an elegant table scape is a winning combo! The juxtaposition of the rustic and refined flow harmoniously!

Thank you for peeking into my story! We hope that you will drop by to see us to help you curate your perfect home and create beloved family memories.



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