Deviled eggs from Bon Appétit, Y'All: Recipes and Stories from Three Generations of Southern Cooking (page 11) by Virginia Willis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chives or chervil for tarragon.

  • spharo00 on May 30, 2012

    I halved this recipe and used black pepper instead of white pepper. I also love my eggs sprinkled with paprika so I made that change as well. These were much richer than the deviled eggs I usually make, probably because of the addition of the butter. I liked the eggs, but I used homemade mayo with olive oil and I think the olive oil actually overpowered the other flavors. I'll try this recipe again with a more neutral mayonnaise and I bet it will be amazing.

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Reviews about this recipe

  • Food52

    By combining her Southern sensibilities with the restraint of her French training, her deviled eggs just do everything right. A few classic players - mayonnaise, dijon and cayenne - hover...

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