A TRUE SOUTHERN LADY

I am a true Southern Lady.  It’s official!  I have what it takes.  I own an egg tray AND a punch bowl!  Now that’s about as Southern as it gets.  My deviled egg trays were gifts from my Mom and my punch bowl (a TREASURE!) was my grandmother’s original punch bowl.  In fact, continue down and you’ll see it in the picture with my Grandparents on their anniversary!

Deviled eggs are a standard Southern fare. You'll see them everywhere, at just about every event and every holiday. I love deviled eggs whether traditional and basic or tweaked  up,  however they’re made.

Two dozen eggs will give you 48 Deviled Eggs, enough for any party or event where you have several guests.  They’re always the first thing to disappear from a buffet table.  Adjust the mayo, mustard, pickles and seasonings to your own preference, but make sure the filling is creamy … not dry  not runny.   Add the mayo and mustard slowly.  You can always add more, but you can’t take it back out. 

Pipe the filling back into the egg white with a cookie press or pastry bag for a really pretty presentation.

Here’s the recipe for twenty-four Deviled Eggs, but you can double the recipe for party time!

TRADITIONAL SOUTHERN DEVILED EGGS

12 boiled eggs

1/4 cup regular mayonnaise, more or less to taste

1 tablespoon Creole, Dijon or yellow mustard

1 tablespoon sweet or dill pickle relish

Kosher salt and freshly cracked black pepper, to taste

Paprika, for garnish

Peel the eggs and split in half lengthwise, removing the yolks and setting aside the whites. Using a fork, mash the yolks well. To the yolks, add the mayonnaise, mustard, pickle relish, salt and pepper; stir together well until creamy. Taste and adjust seasonings as needed. Pipe the yolk mixture into the egg.  Cover and refrigerate filled eggs until ready to serve.

And now, on to Mamaw’s Punch …

MAMAW’S PUNCH

4 pkgs. unsweetened red fruit drink powder (Kool-Aid)

2 (46 oz() cans pineapple juice

3 cups sugar

4 quarts water]

2 liters ginger ale

1/2 gallon orange sherbet

In a large punch bowl, combine drink mix, pineapple juice, sugar and water.  Stir until dissolved.  Stir in ginger ale before serving.  Add scoops of orange sherbet to float on top. 

** You can substitute your favorite Kool-Aid flavor to taste.