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Deviled Eggs, Three Ways  

There’s just something about a Sunday meal that calls for simple, homemade dishes shared around the table and deviled eggs have a way of showing up at just about every gathering. Whether it’s after church, a family lunch, or a backyard meal under the Florida sun, they’re one of those timeless staples that never quite go out of style.


In our March/April issue, we shared three of our favorite ways to make this classic dish your own, with each one bringing a little something different to the table. If you’re looking for a fresh twist on a familiar favorite for your next gathering, these step by step recipes on how to make deviled eggs are a perfect place to start.


Farm fresh deviled eggs on a serving tray
Farm fresh deviled eggs on a serving tray

Classic 

 

Ingredients 

1 dozen eggs, boiled and shelled 

1/2 cup mayonnaise 

1-2 tsp. yellow mustard 

2-3 Tbsp. sweet pickle relish 

Salt and pepper to taste 

 

Charlotte’s Classic Stuffed Eggs 

 

Ingredients 

1 dozen eggs, boiled and shelled 

1/4 cup mayonnaise 

1 Tbsp. Dijon mustard 

1 Tbsp. dry ranch seasoning 

1/4 tsp. black pepper 

1 Tbsp. minced chives 

Salt to taste 

 

BLT Deviled Eggs 

 

Ingredients 

1 dozen eggs, boiled and shelled 

1/4 cup mayonnaise 

1 Tbsp. honey mustard 

4 bacon strips, diced 

1 pint cherry or grape tomatoes, quartered 

1/4 cup chopped fresh basil 

Chili powder for dusting, optional 

 

Directions (for all variations) 

  1. Boil eggs, about 12 minutes. Remove from hot water and transfer into an ice bath for 5 to 10 minutes. 

  2. Shell eggs, rinse, and slice in half. Remove yolk and place in a separate bowl. Place egg halves on platter.  

  3. Mash egg yolks until crumbled; mix in remaining ingredients. Place mixture in a Ziploc bag and cut a small corner off. Use bag to pipe the mixture into the egg halves. Refrigerate until ready to serve. 


Homestead Tip 

  • Spoon or pipe filling into egg whites using a Ziploc bag for a clean presentation. 

  • BLT: Fold bacon and tomato into filling; fill egg whites. 

  • Pink Pickled: Soak whites in beet juice 30-60 minutes, up to one day, pat dry, then fill. 


If you enjoyed these recipes, they’re just a small taste of what you’ll find inside The Florida Homesteader. Each issue is filled with seasonal recipes, real stories, and practical tips to help you grow, cook, and live well right here in Florida.


If you haven’t joined us yet, we’d love to welcome you to the homestead.


 

 

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