I don’t claim to be an expert on many things, but deviled eggs are one of my specialties. The year’s first batch from my kitchen is generally served around Eastertime. Though they are a simple, classic Southern bite, the journey to the perfect deviled eggs requires focus and patience.
First, I take out my eggs from Massey Creek Farms in Madison — my go-to for years. When it comes to cooking, the eggs must be prepared so the yolks are firm and creamy, but not overcooked. Then there’s the peeling. This is when you blurt out words you never want your kids to hear.
Watch as Lynn Wells prepares her deviled eggs.
Once I’ve peeled the eggs, I use a paring knife to make a clean cut. The yolks go in a bowl, and this is where the creativity comes in. My mother’s recipe had yellow mustard, Duke’s mayonnaise, a pinch of salt, and sweet or dill pickle relish. Her deviled eggs had the perfect texture and twang. If company was coming over, she’d garnish each egg with a green olive slice and a sprinkle of paprika before placing them in her Tupperware egg platter.
If I’m going to visit friends who welcome more experimental flavors, I’ll make curried deviled eggs, which are flavorful and addictive. If I’m taking them to a cookout or family gathering, I lean toward the more traditional combination of yellow mustard, dill pickle juice or vinegar, salt, and Duke’s. (Sorry, Mom, no relish for me!)
I’ve put together two simple deviled egg recipes, plus a salad that showcases more spring delights. Trust me: The more eggs you devil, the sooner the process becomes as natural as saying a prayer before Easter lunch.
photograph by Matt Hulsman
Yield: 12 deviled eggs.
1 teaspoon salt, divided
6 large eggs
4 tablespoons mayonnaise
1 teaspoon rice vinegar
¼ teaspoon Dijon mustard
1 tablespoon fresh dill, chopped, plus more for garnish
Bring a large pot of water to a rolling boil. Add ½ teaspoon of salt and the eggs to the water. Cook for 6 minutes. Cover with a lid and remove from heat. Let eggs sit for 6 minutes.
Remove eggs from pot and place into an ice bath. Let sit for a few minutes until cooled. Carefully peel each egg. Slice in half lengthwise and place yolks into a bowl. Set whites aside. Break up yolks with a fork until no large lumps remain.
In a separate bowl, mix together mayonnaise, rice vinegar, mustard, the remaining salt, and dill. Add mayonnaise mixture to egg yolks and combine with an immersion blender to achieve a smooth consistency.
Spoon egg mixture into a pastry bag or plastic food bag. Cut a small hole at the corner of the bag and pipe the mixture into each egg white. Garnish each egg with a dill frond.
photograph by Matt Hulsman
Yield: 12 deviled eggs.
6 large eggs, hard-boiled and peeled (see Dilly Deviled Eggs for boiling instructions)
3 tablespoons mayonnaise
1 tablespoon sour cream
1 teaspoon curry powder
(mild or hot, depending on preference)
½ teaspoon fresh lemon juice
½ teaspoon salt
6 kalamata olives, pitted and minced
Slice hard-boiled eggs in half lengthwise and place yolks into a small bowl. Set the egg whites aside on a serving platter. Break up egg yolks with a fork until no large lumps remain.
In a separate bowl, combine mayonnaise, sour cream, curry powder, lemon juice, and salt.
Add mayonnaise mixture to egg yolks and combine with an immersion blender to achieve a smooth consistency.
Spoon egg mixture into a pastry bag or small plastic food bag. Cut a small hole at the corner of the bag and pipe the mixture into each egg white. Garnish with olives.
photograph by Matt Hulsman
Yield: 4 servings.
3 tablespoons extra-virgin olive oil
3 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon salt
½ teaspoon ground black pepper
3 eggs, hard-boiled, peeled, and roughly chopped
2 (15.5-ounce) cans cannellini beans, drained and rinsed
1 tablespoon fresh dill, chopped
½ cup roasted red peppers, chopped
½ cup fresh flat parsley leaves, chopped
4 cups arugula
4 slices thick-cut bacon, cooked
In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper. Set aside.
In a large bowl, add eggs, beans, dill, roasted red peppers, and parsley. Pour dressing over bean mixture and lightly toss to coat.
Place arugula in a large salad bowl or divide into 4 individual salad or pasta bowls. Top with egg mixture. Crumble bacon over top and serve.
Tucked into a historic neighborhood, a backyard in Forsyth County holds hundreds of Southern wildflowers collected by one wild flower woman.
John Champlin has traveled across the state — and the nation — in search of hard-to-find spots that serve an unforgettable hot dog. After 11 years, what he’s discovered goes way beyond the bun.
In the early 20th century, textile mill owners sponsored baseball teams, providing entertainment for their employees and nurturing a passion for the game that’s been handed down through generations of North Carolinians.
Our writer reflects on where his love of vinyl began, and how the snap, crackle, and pop of a needle sliding across a turntable will always satisfy his soul.
