Every southerner has a relationship with deviled eggs. They’ve graced the tables of church bazaars, Sunday suppers, catered lunches, family reunions, and Junior League teas. You’ll also find them alongside the glazed ham on Easter Sunday and fried chicken at a post-funeral family reception. I’ve never met a person who didn’t love a deviled egg. I’m pretty sure they’ve been prepped six ways to Sunday, but I like to use a classic recipe–classic being my momma’s recipe. Well, It’s kind of a recipe. It’s adding a little bit of this and that until the creamy, faint yellow yolk filling ‘looks right’.
French’s yellow mustard
Salt to taste
My girls, Marjoram, Rosemary, Ginger, and Nutmeg, have been laying up a storm. We’re giving eggs away, eating them every morning, feeding them to the dog, and we still have 2 dozen left.
I hate wasting food. It makes me more upset with myself than anything I can think of. Wasting eggs that are directly connected to my land and produced by the chickens we’re raising is not an option. So, I boiled a dozen or so the other night and thought it would be a perfect excuse to make deviled eggs.
Well, a crazy weekend happened and then the work-week started and the last thing I wanted to do was go about stuffing egg halves. So I turned it into a salad.
It’s an egg salad, sure, but it’s even better. It’s creamier and yolkier with a slight crunch from the sweet relish and paprika-toasted sunflower seeds (not pictured in the final photos because it was an afterthought. A good afterthought!). Not to mention, it tastes like Connie and Gerri’s (my grandma) deviled eggs that adorned our table every special occasion. And you can eat it with a fork. Does that take some of the fun out of it? Maybe. But it excuses you from “keeping count” which makes it a win in my book.
- 1 dozen eggs, boiled and peeled
- ⅓ cup mayonnaise (preferably Duke's)
- 3 heaping Tbsp. sweet relish (preferably Mount Olive)
- 1 Tbsp. yellow mustard
- 1 Tbsp. grated onion
- 1 tsp. white vinegar
- ½ cup salted sunflower seeds
- 1 tsp. sweet paprika
- Cut peeled boiled eggs in half. Scoop out the yolks and place them in a large bowl. Set egg whites aside.
- Once all the yolks have been scooped out, add mayonnaise, relish, mustard, grated onion, vinegar, and paprika to the bowl. Whisk vigorously until the yolks are broken up and mixture is somewhat creamy, the texture similar to ricotta.
- Roughly chop egg whites. Add to bowl with mayo-mustard mixture. Toss with a wooden spoon until egg whites are coated. Let sit for at least 30 minutes and up to overnight.
- When ready to serve, sprinkle with paprika-covered sunflower seeds. To make, simply combine seeds, paprika, and a drop of oil in a small frying pan or cast iron skillet. Heat over medium-low heat, shaking and tossing constantly until seeds are covered and paprika fragrant. Let cool.
- Serve by itself, on a sandwich, or with toast points or crackers.