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!


(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:



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.


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.


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.


Happy Easter everyone!


Apple Pie-Infused Bourbon

‘Tis the season for apples, spice, and everything nice (Fall tailgating)!  Southern Living Magazine is a staple in our family, just like the morning paper.  I remember my mother, grandmother DaGa, and aunts always had stacks of the magazine and were excited to try new recipes, especially the seasonal ones.  So the other day I was perusing the September 2012 issue of Southern Living and found a fabulous recipe for Apple Pie-Infused Bourbon.  I was preparing for an upcoming tailgate for a Virginia Tech football game and decided to give it a shot (no pun intended).  I mean what’s more Southern than Bourbon?  So although this is not a family recipe, it was definitely share-worthy and I thought I would review it for you.  I was skeptical at first if it tasted really like apple pie, but let me tell you… it’s delicious!


1 Golden Delicious Apple (I used a Matzo which is a cross between a Golden Delicious and Granny Smith)

2 Cinnamon sticks (I used 3, to try but wished I had stuck to 2 like the original recipe)

1/4 tsp. ground nutmeg

1 750 milliliter bottle of bourbon (I used Jim Beam)

1/4 cup simple syrup (I used 1 cup organic whole cane sugar and 1/2 cup water, you can use regular sugar)


First, chop the apple.

Measure out the nutmeg and cinnamon sticks.

Put in a 1 quart jar or glass container (I just happened to have this huge old mason jar from my grandmother house!)

Then, pour in the bourbon….

Once all the bourbon is in the jar, you’re going to let it all marinate for 4 days… yum!  Cover your jar with a top, I just covered mine with aluminum foil and stored it at room temperature.

On the fourth day, make your simple syrup by combining 1 cup of sugar with 1/2 cup of water in a sauce pan.  Mine looks brown because I used cane sugar, it will look  much lighter if you use regular white sugar.  Bring to a boil over medium heat, stirring occasionally.  Boil for 1 minute or until sugar has dissolved.  Remove the syrup from heat and let cool for about 30 minutes.

While the simple syrup is cooling, run the bourbon concoction through a strainer.  I’m sure you could keep the apple to add, kind of like sangria, but beware it could be deadly if you know what I mean!

After you’ve strained the cinnamon sticks and apple out, pour 1/4 cup of the simple syrup into the mix.  I honestly misread the recipe and put in the whole amount that I made (which is 3/4 cup).  It was very sweet and tasted only like apple pie, not very much like bourbon, so I recommend following the actual directions and only putting in 1/4 cup!  Mix together and then for the sake of travel, I poured it back into the Jim Beam bottle.

Southern Living suggests putting it in cute glass containers and giving as gifts which I am TOTALLY doing for Christmas for my friends.  They even have printable labels! Overall, my husband, friends and I give this recipe an A+!  As long as you plan ahead (since it takes time for the flavors to marinate) this is a super easy recipe!

I’m sure you can drink it on the rocks if you’re that type of person, but we mixed in 1 shot of Apple Pie-Infused Bourbon with about 6 oz. Ginger Ale over ice.  Garnish with a thin slice of apple if you’d like. They also suggest mixing it with sparking cider which I definitely plan on trying.  Cheers!