A friend of ours, John, left Old Town and moved to Richmond. So we had a few people over to celebrate his next chapter and I decided to do a southern inspired menu since he was moving further south. And with a southern menu I needed to southern-up my deviled eggs.
I scoured the internet for a deviled egg recipes. A georgia peach deviled eggs sounded appealing but my grandma use to make deviled eggs with pickles — she hasn’t cooked in years so it seemed rather nostalgic to use pickles in the recipe. Peaches out. Pickles in!
Gram doesn’t really have “recipes”. I had her teach me how to make her baked beans and the measurements are things like squirt the ketchup in a circle around the baked bean pot 5 times. So I scoured the internet for deviled eggs with pickles and found Ree Drummon’s recipe as a starting point — Ree is also known as the Pioneer Woman and one of my daytime television “friends” on the the background as I work from home.
The Pioneer Woman’s recipe had pickles and the reviews were fantastic so I thought it was a perfect starting point. The major difference between her recipe and mine is the addition of pimentos make it “southern” as well as chopped pickle garnish for a bit of added crunch. She also cooks her hard-boils her eggs where I confess, even though we get farm fresh free range eggs delivered, when giving a party I take a short cut and buy the eggs already hardboiled.
Deviled eggs are super easy to make and they just scream “party!” I calculated everyone had 2-3 eggs. It’s funny everyone loves deviled eggs but they’re always kept sacred for party food — maybe that’s why we can’t get enough of the little devils when they do RSVP yes to a party.