No African-American summer picnic, North or South, would be complete without deviled eggs wrapped in wax paper. I remember that, as a child, part of the fun was unwrapping the eggs and seeing if some of the savory yellow insides had managed to squeeze out onto the paper, in which case I was allowed to lick it off. Years later, I was very surprised to learn that deviled eggs are also a part of the general culinary history of the South. There are even plates especially designed for serving this delicacy. To me they'll always be part of summer fun-hard-cooked eggs taken to the nth power.
Recipe information
Yield
Makes 16 deviled eggs
Ingredients
8
3
1
2
Need to make a substitution?
Preparation
Step 1
Discard shells from eggs and slice each egg in half lengthwise. Remove yolks and arrange whites on a plate.
Step 2
In a bowl mash yolks with mayonnaise, mustard, hot sauce, and salt and pepper to taste and spoon mixture into whites. Chill deviled eggs, covered, 1 hour.
Step 3
Just before serving sprinkle eggs with paprika and serve cold.