Cooking Classics: Creole Deviled Eggs

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Cooking Classics

The Technique

 Creole Deviled Eggs

Deviled eggs are a classic summer side dish no one can seem to get enough of in the South. They pair perfectly with grilled favorites such as flank steak & kabobs as well as smoked pulled pork, ribs & chickenCreole Deviled Eggs like Horseradish Deviled Eggs are a relatively straightforward recipe that uses common ingredients making them ideal to serve with a variety of foods loaded with more complex flavors. Offer them to guests at your outdoor gathering for an appetizer or main dish accompaniment as either way they will not last long. Look to The Basics: How To Make Deviled Eggs for compressive instruction & visuals for preparing a batch & learn how to make them in your very own kitchen.
 Creole-Deviled-Eggs-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCreole Deviled Eggs
makes 1 dozen 

6 hard-cooked eggs
3 Tbsp mayonnaise
2 tsp Creole mustard
1 garlic clove, pressed
1/4 tsp ground red pepper
A pinch of salt & freshly ground pepper
Garnishes: Scallions, parsley, freshly ground black pepper & paprika

Cut the eggs in half & remove the yolks; mash well in a Medium bowl with a fork. Whip in the mayonnaise, the mustard, the garlic & the ground red pepper with the fork. Season with salt & pepper. Fill a disposable pastry bag with the yolk mixture. Snip the end of the bag about an inch from the bottom. Fill the egg white halves with the mixture. Refrigerate until ready to serve. Garnish, if desired before serving.

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 How To Slice Hard-Cooked Eggs & Remove The Yolk

There is basically a three step process necessary in order to make deviled eggs. First the eggs must be boiled & peeled. Next, they must be cut in half in order to remove the yolks. Finally, the yolks are mashed, seasoned & piped back into the egg white shells. Learn how to create the prettiest look.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Deviled eggs are not difficult to prepare in the least, however some care should be taken in order for them to look their best for serving. Use a paring knife to slice the eggs in half once they have been cooked & wipe the blade clean against a paper towel in between cuts. This will minimize a bit of crumby yolk on the white portion of the eggs. In order to remove the yolks, the tip of the paring knife works well. Gently prod it free & allow it to tumble into the work bowl for mashing. If a smidgen sticks to the interior, it may be left in tact so as not to disturb the delicate portions of the egg whites as it can be quite thin in some places.

The Tune 
“You Ain’t Woman Enough” Loretta Lynn

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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