Deviled Eggs


I recently read an article in a magazine that said no covered dish party is complete in the south…..without deviled eggs.  That could not be more true!  Whether it be a family get together, Easter, or football tailgates, deviled eggs always made an appearance.   Both of my grandmothers both made delicious deviled eggs.  My maternal grandmother made them with mayo and pickles and my paternal grandmother made them with pickles and pickle juice.  My mom and I (unfortunately) couldn’t put our hands on either of their recipes (they more than likely just made it up in their heads), so I decided to try out a this deviled egg recipe from southern living.

I think the hardest part of making them in my opinion is hard boiling the eggs.  Its always a little discouraging when you think you’ve cooked your eggs perfectly and you slice them open and they are either way over cooked with a green line around the yolk or way under cooked.  While flipping through southern living I found this gem of an article explaining the perfect way to hard boil an egg.  The perfect article to find around Easter!

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(No that is not my icing covered fingers to the right….it is the opposite side of the magazine 🙂 )

What you’ll need for the deviled Eggs:

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Recipe

6 large eggs

2 tablespoons mayonnaise

1 1/2 tablespoons sweet pickle relish

1 teaspoon prepared mustard (yes, all I had was spicy…so I didn’t use as much, but with the sweet relish it tasted good!)

salt and pepper to taste

-First place your 6 eggs into a saucepan.  Add water until the eggs are completely covered.  Place on the stove and bring to a slow simmer.

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Once the water has come to a very slow simmer (if they simmer too much they can crack) set your timer for 10 minutes.  Keep the water going a consistent simmer until the 10 minutes are up.  Drain and run cool water over the eggs until they are cool to touch.  Crack the eggs and start peeling.  Once they are peeled slice length-way.

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I was pretty happy with how my eggs turned out.  They were maybe slightly under cooked in the center….but overall I was happy with the finished product!

After all of the eggs have been halved, removed the yolks and place in a bowl.  With a fork mash the yolk, mayonnaise, mustard, sweet relish, salt and pepper together.  Spoon the yolk mixture back into the egg whites.   Garnish with paprika.

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Happy Easter everyone!

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Dill Dippin’


Good morning, friends!   I hope each of you had a fun Thanksgiving filled with good food and family!  I spent my first Thanksgiving with my husband’s family.  LJ’s uncle Tim cooked up a turkey on the grill.  Everyone brought sides and desserts to share.  Boy, were we stuffed by the end of the day!  It’s always fun to see what traditions other families do on the holidays.  We had a great time and I look forward to spending many more holiday’s with them.

Yesterday morning, LJ and I packed up our car at 5 am (with Molly, our golden retriever in tow) and headed down to Blacksburg for the annual Commonwealth Cup.  My parents have season tickets to Virginia Tech games and this was the first time we were able to make it down for a game this season (we’ve been a little busy with the wedding).  It was one of the coldest games I’ve been to.  It actually started to flurry while we were tailgating.  I was pretty nervous about the game since we’ve had a pretty disappointing season.  Even with our worst season in over 20 years, we pulled off a win against the Wahoos!  It always feels good to beat UVA 🙂

LJ and I freezing in the stands waiting for the game to start.

Now, for those of you who went to a big football school, you know the best part of the game is the tailgating.  Since it was a 12 o’clock game, we decided to have appetizers before the game and the big meal after the game (we had Smithfield’s BBQ yesterday…..best southern BBQ!!).  Even though it was freezing, my dad and I still had our Bloody Mary (Floyd tradition before Tech games).  For the tailgate I decided to make dill dip with fresh veggies.  As you can see from Megan’s thanksgiving post….dill dip is a common appetizer around the holidays in our family.  It’s one of our maternal grandmother’s (Daga’s) recipe.  It’s perfect to make for tailgating!

Print Dill Dip Recipe

What you’ll need for dill dip:

1 cup mayo

1 cup sour cream (or plain greek yogurt…if you want to cut down the fat)

2 Tablespoons dehydrated parsley

3 Tablespoons dried minced onion

4 Teaspoons dill weed

4 teaspoons Beau Monde

I chose to use the light version of mayo and sour cream.  I am positive that Daga went with the regular versions, but its up to you!  Now I would also like to point out the type of mayo I used:  Duke’s Mayonnaise.

This, my friends, is definitely a family favorite.   If you are looking for a good southern mayo….search no farther.  I can remember Megan and I going to visit our great-grandmother Ginnie in Burkeville, Virginia.  She would always have a jar of Duke’s mayo in her refrigerator.  It was perfect on a tomato sandwich with fresh tomatoes from the garden.

Now back to the dill dip…..First add your mayo and sour cream to a small bowl.  Mix together well.

Next add all of the remaining ingredients (parsley, minced onion, dill weed, and beau monde).  Mix together well.

Chill until ready to serve.   Place dip in a bowl and serve with fresh cut veggies.  Enjoy!

LJ, Molly, and I are off to pick out our Christmas tree.  Happy Sunday!