The Best Deviled Eggs...and other Southern Food Secrets!

The Best Deviled Eggs

It is no secret that Southern women are considered to be good cooks. What their "momma" didn't teach them, they learned through Home Economics in school. Now, if you know any Southern women...then you probably already know that most have "secret" ingredients they simply cannot divulge for fear of family retaliation. Well, I'm here to share some of those "mystery" ingredients with you.

Down South, deviled eggs are considered a staple at all family functions...cookouts, holidays, birthdays, etc. You get the drift. I have made deviled eggs so many times over the years, i could likely make them in my sleep. And, I am told that no one makes a better deviled egg than I do. Let me share my recipe for the Best Southern Deviled Eggs with you:

  • 1 dozen fresh eggs
  • Mustard
  • Mayonnaise (preferably Duke's or Hellmann's)
  • Sweet pickle relish
  • Marzetti's Slaw Dressing (my secret)
  • Salt/Pepper to taste

Place eggs in medium sized pot and cover with cold water. Add a pinch of salt to the water and place pot on burner turned to high heat. Bring the water to a rolling boil; cover pot with tight fitting lid; remove pot from heat and let sit for 15 minutes. Remove shells, slice eggs and remove hardened yolk to a large bowl. The cooked egg whites can then be placed in a deviled egg plate to be filled later.

Mash all of the yolks with a potato masher or the back of a fork until light and fluffy and all lumps are removed. Squirt in about 1 Tbsp. yellow mustard and 1 Tbsp. mayonnaise and mix well. To this mixture, add about 3 Tbsp. sweet pickle relish and mix well. Now comes the good part... shake the Marzetti's Slaw Dressing well and add just enough to create a filling with the consistency of peanut butter (not too runny...not too stiff). (I would say about 1/4 Cup, but that is just a guesstimate.)

Easy way to fill eggs whites: Scoop up the egg filling and place into a Ziploc bag. Snip one corner of the bag and squeeze the filling into each egg white. If you wish, top each egg with a sprinkling of paprika. I always do - because it makes them look so pretty.

Other Secrets...use Marzetti's Slaw Dressing in your potato salad, egg salad, macaroni salad, and of course for your cole slaw.

Afraid to shredd your own cabbage for Cole Slaw (fear of shredding your knuckles)? Take it from me and get a Salad Shooter ! I have a couple and use them all the time. I don't think anything tastes as good as homemade cole slaw...especially taking a fresh head of cabbage and shredding it yourself. You can mix green and purple cabbages, and carrots to make a colorful and tasty cole slaw. Just add Marzetti's, salt and pepper, chill and serve!

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