Growing up in the south, you end up eating a lot of these at church picnics and family gatherings and every grandmother and aunt has their own secret recipe that’s passed down generation to generation. They’re easy to make and a dozen eggs makes enough to please a crowd.
You more or less hard boil the eggs, let em cool then cut them in half and remove the yolk. You mix the yolk with some Mayo, some mustard and some salt and pepper and then pipe it back into the whites, garnish with some paprika and maybe some bacon bits and you’re good
Mise En Place
- Large pot
- Knife and board
- Mixing bowl
- Rubber spatula
- Large ziplock bag
- 12 eggs
- Salt and Pepper
Method of Preparation
- Read the introduction
- Place the eggs in boiling water for about 10 minutes
- Remove them from the water and let cool under cold running water until you are able to handle them
- Remove the eggs from the shells and cut in half.
- Set the whites to the side and place the yolks in the mixing bowl
- Mix in a little bit and mustard and taste.
- Adjust until you’re like “Damn, grandma is going to be proud”
- Place the mix into a plastic bag and cut the tip off of one of the corners
- Pipe the mix into the whites.
- Garnish and serve
- There are a whole lot of things you can do to play with this recipe. How much and what kind of mustard you use, some people even add horseradish or celery salt. Again, every grandmother and aunt in the south has their own variation so play with this.
- Pro tip, squeeze a drop of the mix on the platter before you set the egg down, this will help keep them from sliding around when you serve them