NOTE: All of the recipes below require 1 dozen (24 halves) large eggs and their yolks.

Basic Deviled Eggs

¼ cup mayonnaise (Duke’s)
2 tablespoons pickle cubes (Mount Olive bread & butter)
2-3 tablespoons sweet pickle cube juice
2 teaspoons sugar
½ teaspoon white pepper

Mash one dozen egg yolks with fork. Add all ingredients and stir to blend. Garnish with paprika.

Rise N’ Shine Breakfast Deviled Eggs

Crisp bacon and mashed potatoes are the secrets to this egg. Because what North Carolinian doesn’t love breakfast?

4 slices maple bacon, cooked and crumbled (drippings  reserved)
2 tablespoons bacon drippings
2 small red potatoes (not peeled), grated
3 tablespoons finely diced onion
2 tablespoons butter, softened
1 tablespoon pure maple syrup
freshly ground black pepper
chives for garnish

In small sauté pan, heat bacon dripping on medium heat. When hot, add grated potatoes and onion. Cook until the potatoes are crispy and onions are golden. In small bowl, combine egg yolks with softened butter, maple syrup and pepper, mashing with fork until blended and creamy. Fold bacon and potato-onion mixture into yolk mixture. Spoon into egg whites. Garnish with chopped chive. Best if served warm or room temperature. Note: If filling is a bit too stiff, add 1 tablespoon bacon drippings with the butter.

Sweet Pete’s Deviled Eggs

Whip up this outlaw of an egg using Winston-Salem’s Texas Pete. Folks won’t be able to keep their hands off.

2 tablespoons Texas Pete
2 teaspoons sugar
¼ cup mayonnaise (Duke’s)
¼ cup blue cheese crumbles
¼ cup finely diced celery

Add Texas Pete, sugar and mayonnaise to egg yolks. Mash together until well blended.  Gently fold in blue cheese and celery. Fill egg whites. Garnish with a few shakes of Texas Pete and celery leaves.

Swiss Pimento Cheese Deviled Eggs

Pick up pimento cheese from Conrad & Hickle in Lexington. You’ll need some for this devilishly cheesy egg.

½ cup pimento cheese
½ cup grated swiss cheese
¼ cup diced red bell pepper
½ teaspoon white pepper
½ teaspoon granulated garlic
¼ teaspoon salt

Mash egg yolks with fork until crumbly. Add cheeses, red bell pepper and spices to yolks. Fold together until well blended. Fill egg whites and garnish with red pepper pieces.

Sassy Habañero Deviled Egg

Habanero bread-and-butter pickles by N.C.-based Miss Jenny’s Pickles spice up this egg.

½ cup diced Miss Jenny’s habañero bread and butter pickles
4 tablespoons pickle juice
½ teaspoon ground cumin
¼ cup chopped cilantro
a fresh pepper, jalapeño or habañero
¼ teaspoon salt

Add diced pickle, juice, cumin, cilantro and avocado to egg yolks. Fold together until well blended. Fill egg whites with mixture. Garnish with pepper rings.

Carolina Coast Deviled Eggs

Sorry, mountain people, but the blue crab found in coastal N.C. pairs perfectly with corn for this beach treat.

¼ cup mayonnaise (Duke’s)
½-1 teaspoon seafood seasoning (I used SSS Cape Hatteras smokey seafood seasoning)
2 tablespoons pickle juice
2 tablespoons sweet pickle cubes (Mt. Olive sweet relish)
4 tablespoons finely diced red onion
kernels from 1 ear roasted corn
½ cup N.C. lump crab meat

Add mayonnaise, seasoning and juice to egg yolks. Mash together with fork until well blended. Gently fold in pickle, onion, corn and crab. Stuff egg whites with mixture. Garnish with corn and dust with seasoning.

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Wendy Perry is a recipe developer, personal chef, and Franklin County native.