A Twist on Mrs. Scarlett's Deviled Eggs


If you are going to make Easter eggs, you might as well boil some extra to make deviled eggs for the holiday meal. We’ve got some fun twists on Mrs. Scarlett’s Deviled Eggs from the egg episode in season two — added country ham, collards and chowchow to our filling. A few tips: make sure the butter is room temperature soft or it will be too hard to squeeze through the piping bag and nozzle. Read the recipe through first if you want to do a variation; the added ingredient can change the base recipe. Recipe adapted from “Deep Run Roots: Stories & Recipes from My Corner of the South,” by Vivian Howard (Little, Brown and Company, 2016).

8 eggs
3 tablespoons butter, softened
2 tablespoons Duke’s mayonnaise
2 teaspoons white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon hot sauce
Kosher salt and freshly ground black pepper, to taste
Variations: 2 tablespoons finely diced country ham plus more for garnish, 2 tablespoons chowchow and 1 collard leaf, stem removed, thinly sliced and chopped
Sweet paprika, for garnish

Fill a medium pot halfway with water and prepare an ice bath. Bring the water to a boil and then remove from the heat. Using a slotted spoon, gently place the eggs into the pot of water. Return to the heat and bring to a light boil. Cook for 11 minutes, then, using a slotted spoon, transfer the eggs to the prepared ice bath. Let cool completely, then peel and halve lengthwise.

To make original recipe: Carefully scoop the egg yolks into a small bowl and reserve the eggs whites. Over a medium bowl, push the egg yolks through a fine-mesh sieve. Stir in butter, mayonnaise, white wine vinegar, sugar, hot sauce and salt and pepper until smooth.

To make variations:
Country Ham: Add 2 tablespoons finely diced country ham but omit salt. Top each finished egg with a piece or two of ham.
Chowchow: Add 2 tablespoons chowchow (hot or regular) but omit vinegar. Sprinkle with paprika to garnish.
Collards: Take a collard leaf, fold lengthwise and cut out stem. Tightly roll leaf and chiffonade the green or cut into very thin slices. Once done, chop some more so you do not have long strings of collards. Add to deviled egg base and mix thoroughly.

Transfer to a piping bag fitted with a plain round nozzle. Pipe enough filling to fill each egg white halves. Lightly dust with paprika, if desired, and serve.

Yield: 16 servings