Holiday Hostessing With Deviled Eggs (3 Ways)

When it comes to social gatherings in the South, there are 3 things you can always expect to find:



Deviled Eggs

Football games? Monograms, pearls and deviled eggs.

Grandma Sue’s birthday gathering? Monograms, pearls and deviled eggs.

Thanksgiving brunch? Monograms, pearls and deviled eggs.

Christmas Eve festivities? You got it- monograms, pearls and deviled eggs.

I think you get the point that there will be some Southern belle wearing a monogram, a strand of pearls setting down her tray of deviled eggs….somewhere  at those events.

Today I’m going to share with you my secret for jazzing up those deviled eggs.

The difference between being any ole’ Southern girl, and being a Southern girl with an agenda to impress lies in her ability to transform the deviled egg.

It begins with the quality of the eggs you choose.

You want an egg that’s going to taste great. An egg that will provide the best nutritional value. An egg that will peel easily. And an egg with a bright yolk to enhance your presentation.

My favorite eggs are See those little intials on the eggs? That’s how you know they’re stamped with the EB approval.

Eggland’s Best eggs are produced by hens fed an all-natural, all-vegetarian diet of healthy grains, canola oil, and an all-natural supplement of rice bran, alfalfa, sea kelp and Vitamin E. The feed used for the Eggland’s Best hens contain no added hormones, antibiotics or steroids, and no animal by-products, recycled or processed foods. This superior diet gives the eggs added nutrition, a delicious taste, strong shells and creamy, bright yellow yolks.

These Sour Cream & Chives Deviled Eggs are one of my favorites. The sour cream combined with the egg yolks provides a rich and creamy texture to your traditional egg bite.

I like serving these Cheesy Bacon Deviled Eggs for football parties.

They’re still your basic deviled egg, but the cheese and bacon say “hey, I’m here to party”.

And then finally, the Creamy Classic. Mastering this one is essential.

Directions for Deviled Eggs

Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs. Each of the following recipes are based on 8 cooked eggs. Slice your peeled eggs in half length wise and gently remove the yolks.

Choose the recipe you are going to make and combine yolks with suggested ingredients. You can scoop the mixture back into the egg white holes, or you can use a piping bag to make sure you’re containing your swirls.

Out of piping bags? You can place the filling into a ziplock bag, snip a small corner and it’ll work just as easily.

Here are the recipes for all 3:

Sour Cream & Chives

1/2 cup sour cream          1/4 onion powder

2 tbsp dijon mustard           1/4 tsp sea salt

               1 tbsp lemon           pinch of black pepper

Garnish with paprika & chives


Cheesy Bacon 

2 tbsp mayo          1 1/2 dijon mustard

1/2 tsp lemon          1 tsp relish

1/2 tsp paprika          handful of finely shredded cheese of choice

Garnish with chopped bacon (or cheat with bacon bits (I did!) and shredded cheese.


Creamy Classic

2 tbsp mayo            1 tsp mustard

1 1/2 tbsp pickle relish         1/8 tsp salt

dash of pepper

Garnish with sprinkled paprika.

Oh, what the heck here’s an extra recipe since we’re chatting about going the egg-stra mile with your deviled eggs.


Cajun Spice 

1 -3 oz package of cream cheese        1/4 tsp Tabasco sauce

              2 tbsp mayo                       1/4 tsp cajun seasoning (I used Tony’s )

1 tbsp relish                                     salt & pepper to taste

This is a sponsored conversation written by me on behalf of Eggland’s Best . The opinions and text are all mine.


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