Deviled Eggs

From Deep Run Roots: Stories and Recipes from My Corner of the South

Cookbook

Author(s): Vivian Howard

Page 52

Course: Sides

Photo by southerncooker

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southerncooker

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1 reviews, average rating 4.0 / 5

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southerncooker

9 years ago

★ ★ ★ ★ ★ 4/5

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While my family prefers the simple way my Mom and now our whole family makes deviled eggs -(mayo, salt, pepper and vinegar) we also enjoyed these. I'd never heard of adding softened butter to the filling but it was nice. The vinegar in this version was overwhelming at first but after resting for a bit it was better.

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