A Southern Classic-Deviled Eggs with a Suprising Twist

An add on from yesterday 's blog posting

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Deviled Eggs

Deviled eggs are a part of the general culinary history of the South. They are a classic dish found at family reunions, church potlucks and summer picnics. I was not aware until recently that there are even special containers you can buy to transport them safely to an event.

In many southern households china, cut glass and crystal deviled egg platters are cherished family heirlooms that are passed on from generation to generation. 

The cooking term devil means to chop food finely and mix with hot seasoning or sauce, usually after cooking.  Stuffed eggs appeared in a 15th century Italian cookbook. Deviled was a term used in the late 1700's and early 1800's for foods that were spicy or contained a lot of condiments. Deviled eggs contain relish, mayonnaise, and mustard. They can contain spicy ingredients as well.

CLASSIC SOUTHERN DEVILED EGGS

• 6 hard boiled eggs, peeled
• 2 to 4 tablespoons of mayonnaise or light mayonnaise
• 1 tablespoon of sweet pickle relish (or dill pickle relish like my family did)
• ½ teaspoon of dry mustard powder
• 1 drop of hot sauce such as Tabasco
• Pinch of salt
• A couple of grinds of fresh pepper
• paprika for sprinkling over the top

Cook's notes: Guacamole Deviled Eggs are a twist on deviled eggs that are sure to be a crowd pleaser at your next gathering and/or St. Patrick's Day party.
I did some research on nutrition and found out that these deviled eggs are a high protein snack or appetizer. They are loaded with a good dose of healthy fats and perfect for any dietary restriction – low-carb, gluten-free, vegetarian, weight watchers, paleo and more!

Guacamole Deviled Eggs

recipe adapted from skinnytaste.com

Ingredients:

• 6 eggs hard boiled, peeled and cut in half 
• 1 large avocado, mashed
• 1 TB. jalapeno. fined diced
• 2 TB. red onion, finely diced
• 2 TB.diced tomatoes
• 1 TB. lime juice
• 1 TB.cilantro
• pinch chili powder or paprika for garnish 

Directions:

• Scoop yolks out of egg halves, mash them and mix with avocado, jalapeno, onion, tomato, lime juice and cilantro with salt, pepper and cayenne
• Place a tablespoon of the mixture back into holes-refrigerate

Bacon Guacamole Deviled Eggs

Cook's notes: This was my take on the guacamole deviled egg recipe.

Ingredients:

• 6 eggs hard boiled, peeled and cut in half
• 1/2 cup prepared Guacamole Dip(dairy section)
• 2 TB. diced green onion
• dash Tabasco
• 1 tsp. Worcestershire
• 1 tsp. mustard
• 1 TB. cilantro 
• garnish-pinch pf paprika
• option garnish 2 TB. diced bacon

Directions:

• Scoop yolks out of egg halves, mash them and mix with all ingredients except paprika
• Place a tablespoon of the mixture back into the holes, sprinkle with paprika and refrigerate

Vidalia and other sweet onions are high in sugar and water and low in tear-inducing sulfur compounds. Because of these properties, they are not suited for long-term storage, so you should use them within several weeks.