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Bobby’s Deviled Eggs

Bobby's Deviled Eggs

Bobby’s Deviled Eggs is my daddy’s recipe. He didn’t cook too often, but the things he did prepare were amazing so it was always a happy surprise to find him in the kitchen. A special bonus was he didn’t treat me as a nuisance in the kitchen, so I was able to observe and learn up close and personal! This reminds me I haven’t posted his fried cubed steak and onions, and y’all need that recipe so expect it soon.

These are Southen Style deviled eggs, which in my part of the south (Goldsboro, North Carolina) means they’re made with sweet relish and a touch of sugar, just like our potato salad! This is another ebook recipe, and it has been edited a bit since the book came out, so make sure you refer to this version if you have the ebook.

What You’ll Need to Make Bobby’s Deviled Eggs

Feel free to jump to the full recipe, but here are helpful notes about the ingredients you will need to make Bobby’s Deviled Eggs:

  • Large eggs: Quality eggs make for quality deviled eggs! If it’s in your budget, pick up some brown cage-free eggs. Otherwise, any will do as long as they are large ones.
  • Mayonnaise, salted butter: These two serve as binders to keep the ingredients together, and they help the filling hold its structure. I learned about the butter from Martha Stewart a few years ago, I believe. Genius!
  • Sweet pickle relish, sugar: If you’re seeking savory deviled eggs I’m not sure if this is the recipe for you, but maybe with dill pickle relish and a touch of distilled white vinegar instead of sweet relish and sugar it would work. You tell me.
  • Yellow mustard, dijon mustard: This is another one of my changes to the original Bobby’s Deviled Eggs recipe: my daddy used only yellow mustard. I’ve found that a mix of yellow and dijon tastes even better, with a more balanced zip.
  • Onion powder, garlic powder: Just a pinch of each, to pull a little depth into the filling.
  • Paprika: For garnish. Paprika is traditional, but sometimes I like to dust Bobby’s Deviled Eggs with cayenne pepper instead and top them with a slice of sweet pickle.
Bobby's Deviled Eggs

How to Make Bobby’s Deviled Eggs

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Bobby’s Deviled Eggs recipe:

  • Boil Bobby’s Deviled Eggs. Add your eggs to a medium saucepan. Then just enough cold water to cover them by about an inch. Place the pot on the stove and turn the heat to high. Bring the eggs to a rolling boil, and once they’re at a rolling boil cover the pot tightly with a lid and remove the pan from heat. Set the eggs aside – do NOT lift the lid! – for 11 minutes. After 11 minutes transfer the eggs to an ice bath or bowl of cool water. As soon as they’re cool enough to handle comfortably go ahead and peel them, then slice them in half lengthwise.
  • Break up the yolks. Scoop the yolks out of each egg half, into a bowl. Use a fork or small whisk to break the yolks up. Next, add the butter and mix it into the yolks until distributed throughout.
  • Make the filling. Once the butter has been completely incorporated into the yolks, go ahead and add the remaining filling ingredients: the mayo, mustards, relish, salt, sugar, onion powder, and garlic powder. Stir with a fork until well combined. Taste and adjust sugar or salt as needed.
  • Fill Bobby’s Deviled Eggs. If you’re going to pipe the filling into the eggs transfer the filling to a piping bag, or a sandwich bag with one end cut off. Fill each yolk cavity completely, then keep going until you have a high mound. If you’re going to use a spoon to fill the eggs, grab the smallest one in your kitchen and let the filling fall in from the tip, instead of the sides.
  • Dust and chill. Dust the eggs with paprika and transfer them to a Tupperware container (I like to use this deviled egg tray) and cover tightly. Chill in the refrigerator for at least two hours before serving. Dassit!
Bobby's Deviled Eggs

What to Serve with Bobby’s Deviled Eggs

No cookout BBQ or fish fry is complete without deviled eggs, at least not around here. Here are some options to round out your choices…

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Bobby's Deviled Eggs

Bobby’s Deviled Eggs


  • Author: María
  • Total Time: 30 minutes
  • Yield: 12 single servings 1x

Description

They say you can’t improve upon perfection, but I did exactly that with my daddy’s recipe!


Ingredients

Scale
  • 6 large eggs
  • 1/4 C mayonnaise
  • 2 1/2 tbsp sweet pickle relish, to taste
  • 2 tbsp salted butter, room temperature
  • 1 tsp yellow mustard
  • 1 tsp dijon mustard
  • 1 tsp sugar 
  • 1/2 tsp paprika, for garnish
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt, to taste

Instructions

  1. Begin by hard boiling your eggs: add them to a medium saucepan, followed by just enough cold water to cover them by an inch or two. Place the pot on the stove and turn the heat to high. Bring the eggs to a rolling boil, and once they’re at a rolling boil cover the pot tightly with a lid and remove the pan from heat. Set the eggs aside – do NOT lift the lid! – for 11 minutes.
  2. After 11 minutes transfer the eggs to an ice bath or bowl of cool water. As soon as they’re cool enough to handle comfortably go ahead and peel them, then slice them in half lengthwise.
  3. Scoop the yolks out of each egg half, into a bowl. Use a fork or small whisk to break the yolks up. Next, add the butter and mix it into the yolks until distributed throughout.
  4. Once the butter has been completely incorporated into the yolks, go ahead and add the remaining filling ingredients: the mayo, mustards, relish, salt, sugar, onion powder, and garlic powder. Stir with a fork until well combined. Taste and adjust sugar or salt as needed.
  5. Use a piping bag or small spoon to fill the egg whites with the yolk mixture, then dust the eggs with paprika. Chill in the refrigerator for at least two hours before serving. Dassit! 

Notes

  • Make the filling in your food processor or blender for even easier deviled eggs! Bonus: it’ll be fluffier, too! 
  • Prep Time: 15
  • Cook Time: 15
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