A classic spring side dish to serve with your Easter meal.
- Makes: 16 servings
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Difficulty Rating: Easy
- Recipe Created By: Vivian Howard
- Photo by: Jeffrey S. Otto
- 8 eggs
- 3 tablespoons butter, softened
- 2 tablespoons Duke’s mayonnaise
- 2 teaspoons white wine vinegar
- ½ teaspoon sugar
- ¼ teaspoon hot sauce
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons country ham, finely diced, plus more for garnish
- 2 tablespoons chow-chow
- 1 collard leaf, stems removed, thinly sliced and chopped
- sweet paprika, for garnish
- Fill a medium pot halfway with water and prepare an ice bath. Bring the water to a boil and then remove from heat. Using a slotted spoon, gently place the eggs into the pot of cold water. Return to the heat and bring to a light boil. Cook for 11 minutes, then, using a slotted spoon, transfer the eggs to the prepared ice bath. Let cool completely, then peel and halve lengthwise.
- To make the original recipe: Carefully scoop the egg yolks into a small bowl and reserve the egg whites. Over a medium bowl, push the egg yolks through a fine mesh sieve. Stir in butter, mayonnaise, white wine vinegar, sugar, hot sauce and salt and pepper until smooth.
- To make the different variations: Country Ham: Add 2 tablespoons finely diced country ham and omit salt. Top each finished egg with a piece or two of ham.
- Chow-Chow: Add 2 tablespoons chow-chow (hot or regular) and omit vinegar. Sprinkle with paprika to garnish.
- Collards: Take a collard leaf, fold lengthwise and cut out stem. Tightly roll leaf and chiffonade the green or cut into very thin slices. Once done, chop some more so you don’t have long strings of collards. Add to deviled egg base and mix thoroughly.
- Transfer to a piping bag fitted with a plain round nozzle. Pipe enough filling to fill each egg white half. Lightly dust with paprika, if desired, and serve.