Deviled eggs are a sacred food in the South. They date back to Medieval times in Europe, and are a required food at any church supper.
- 12 eggs
- 4 quarts water
- 1/4 cup Mayonnaise
- 1 tablespoon Creole or Dijon mustard
- 1 tablespoon dill pickle cubes
- Salt and freshly ground black pepper to taste
- Paprika
- Fresh dill for garnish
Place eggs in a 4- to 6-quart saucepan and add water until the eggs are covered by about 1 inch of water. Bring to a vigorous boil and remove from heat. Let sit, covered, for 15 minutes, then remove and cool under running water. Peel eggs and allow to cool. Remove yolks and place in a mixing bowl. Set the whites aside, being careful not to break them. Break the yolks into small pieces using a fork or potato masher. Add the mayonnaise, mustard and pickles. Mix well. Season the mixture with salt and pepper. Spoon the mixture into the egg white halves. Chill completely and garnish with paprika and a sprig of dill.
Embellishments: Deviled eggs can be topped with almost anything from olives to shrimp to capers. Some favorites are Rainbow trout caviar, fresh dill, minced chives, finely minced shallots, tiny slivers of country ham or bacon, crawfish tails and the little tiny peppers from empty pepper vinegar bottles.
Yield: Two dozen eggs.
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