Name: Southern Deviled Eggs
Yield: Makes 18 deviled eggs
Ingredients: 9 large eggs; 1/3 cup mayonnaise (preferably Hellmann's); 1 1/2 tablespoons Dijon mustard; 2 teaspoons apple-cider vinegar; Kosher salt and freshly ground pepper, to taste; 2 teaspoons scallion (white part only), minced; 2 teaspoons fresh tarragon, minced; Paprika, to taste; Tarragon leaves, for garnish

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson.

A fixture at pregame festivities at any SEC athletic contest, these little devils are simple to make. For a bit of added showmanship, keep the components (the cooked egg whites and the yolk mixture) separate until you get to the game. Assembling them on-site keeps them from getting watery (and makes it look like you know what you're doing).

Recipe notes

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