Skip to main content

Deviled Eggs

She was often called, "the South’s answer to Julia Child."  Edna Lewis is her name; and, among other things, she knew how to shake up deviled eggs!  

She sliced off a third of the top of each egg and then it had its own little cup.  Then she whipped up her own mayonnaise and combined it with sieved egg yolks, cream, sugar and vinegar.  They are pure deviled eggs with a surprising touch of sweetness.  A great tip of Edna’s:  after the eggs have cooked and as you run cold water over them to stop the cooking, shake the pan as you do so, to crack the eggshells gently all over.

For those of you not familiar with the legendary Edna Lewis, she was a woman who brought a “quiet dignity and elegance” to Southern cooking.  She was a “cook’s cook,” and a chef with plenty of experience.  She often assumed you are knowledgeable in cooking techniques with an educated palate. 

This recipe is from my favorite cookbook of hers ~ The Gift of Southern Cooking by Edna Lewis and Scott Peacock.  Peacock lived with and cared for Lewis for more than six years before her death in 2006 at age 89.  Miss Lewis, in turn, taught him about cooking and much more.  Scott says of Edna, she was “a deeply sensitive person and cook” who took Southern food seriously and was proud of her contributions to it while not being affected by the flattery or attention from others.”

In a 1989 interview with the New York Times, Lewis said, "As a child in Virginia, I thought all food tasted delicious. After growing up, I didn't think food tasted the same, so it has been my lifelong effort to try and recapture those good flavors of the past."  She definitely did it with this recipe for deviled eggs!

We’re heading into summer and deviled eggs are a must at a cook-out, picnic, or covered dish dinner! Here’s the recipe:

Deviled Eggs


1 dozen large eggs
1 tablespoon kosher salt
1½ tablespoons cider vinegar
½ teaspoon sea salt, or more to taste
1 teaspoon granulated sugar
½ cup mayonnaise
2 tablespoons heavy cream
2 teaspoon chopped chives, chervil or tarragon, if desired
Paprika, if desired


Put the eggs in a large saucepan, and pour in enough water to cover them by 2 inches.
Add to water 1 tablespoon salt and 1 tablespoon of the vinegar.
Bring the water and eggs to a hard boil over high heat.
Immediately remove them from the heat and cover.
Let sit covered for 20 minutes.
Pour off the hot water, and run cool tap water over the eggs to stop the cooking.
Shake the pan as you do so, to crack the eggshells gently all over.
Peel the eggs.
*Slice the top third of the egg off crosswise, and with a spoon remove the yolks from each egg, leaving the egg “cups.”
Using a wooden spoon, rub the eggs through a fine sieve into a mixing bowl.
Blend in the remaining vinegar, sea salt, sugar, and mayonnaise until smooth.
Blend in the heavy cream.
Taste for seasoning, adding more salt, sugar or vinegar if needed.
Add more mayonnaise or cream if mixture is too dry.
Use a teaspoon to fill the egg cups.
Arrange on a plate and sprinkle with chopped herbs or paprika, if desired.

*Pam's note:  I sliced the eggs in half for two deviled egg cups per egg.

I am hooked on these deviled eggs…  YUM!

Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking.  She has unique tips on Tuesdays and yummy recipes every Friday!


  1. For some reason I'm always surprised at how fast a plate of deviled eggs can clear at a party... everyone loves them!

  2. I don't understand why a person would want to slice off a third of the eggs instead of cutting them in the middle and being able to make two servings per egg instead of one.

  3. I love them, actually I never make them enough thanks for reminding me!

  4. Amazing woman, and a wonderful recipe. This is one of those classics...the recipes you make and share again and again. Thank you for bringing it to me!

  5. Karen, yes! Guess it's because they're easy to eat and good too!

    Stephen, yes! I actually sliced them in half for 2 cups and forgot to add that until now.

    Claudia, we do too and I'm going to make them more often now!

    Monet, thanks! Yes, I'm sure it would've been quite an experience to cook with her. Love those classic recipes!

  6. Mmmmm I love devilled eggs but have not had them for ages. Have a great day Diane

  7. oh i love a good deviled egg! those look delicious! thanks for sharing!

  8. oh i love a good deviled egg! those look delicious! thanks for sharing!

  9. Deviled Eggs are such a treat! Thanks for reminding me about them - they are always the first things to go at a party or potluck. Yours look great!

  10. Edna looks adorable ... and these eggs look amazing.

  11. I am the "Queen of Deviled Eggs" in my family! LOL!!! I've done several posting on deviled eggs and I'll have to give yours a try! The look divine!

    I have seen this cookbook and have thought about purchasing it - do you recommend it?


  12. These look so good...I love deviled eggs, and considering the rate that they disappear at picnics, so does everyone else. :)

  13. Who doesn't like a good deviled egg? Yours look delicious and they are a perfect summer food.

  14. Pam, I should have known to trust you to do the sensible thing. What do you suppose what's her name did with those little egg slices?

  15. Diane, hope you try these then! You have a great week!

    jose manuel, gracias! Facil y bien.

    glutenfreehappytummy, thanks so much! Me too!

    Tracy, yes. They always disappear fast since most people like them.

    Glenda, yes, I'm sure she was and probably full of good stories also.

    Mary, woo hoo! I'd love to have one of yours!! Yes, I would definitely recommend this cookbook. It is truly southern cooking; filled with great non-fussy recipes for simple dishes and gorgeous photos. They tell stories at the beginning of the chapters for some interesting reading. I thought it was a great purchase and I've really enjoyed it and want to try many more recipes!

    scrambledhenfruit, you're right! It's a simple dish that I don't make often but it's devoured quickly.

    Lynda, thanks! That's true! I seldom prepare them in the winter now that I think about it.

    Stephen, thanks! I don't have a clue and wondered about that myself!

  16. Hi Pam...
    You are so right...deviled eggs are a must for this time of the year. We have a granddaughter that truly believes a meal is not complete if it doesn't consist of deviled eggs...She loves them..
    I must say, I'm kinda fond of em' myself...thanks for sharing.

  17. I love devil eggs! What a great variation!

  18. Those are so pretty and I'm sure they're ever so tasty. Thank you for your friendship.

  19. Pam, We love deviled eggs! It's something that my better half gets requests for when we take dished to parties. She uses capers in hers and I love them! (With Tabasco sprinkled on mine of course!) Take Care, Big Daddy Dave

  20. Thanks for the book review and recipe, Pam! I am always experimenting with deviled eggs. I add bacon or green chile or anything else that pops in my head. But when it comes to a big family dinner, only my Mom's deviled eggs will do. If I used another recipe my family my riot!

  21. That is something I've always loved. Your deviled eggs look mighty scrumptious.



  22. I was fortunate enough to know Edna Lewis personally when she was the executive chef at Middleton Plantation. She was always ready to share her knowledge of food and cooking in a quiet and unassuming way. Her deviled eggs are very similar to those of my Virginia mother and grandmother--and, my favorites.


  23. A great little tribute to Edna! I could eat my weight in deviled eggs!!

  24. They look so good, especially with the fresh herbs. Now I really want some deviled eggs.

  25. This is a wonderful recipe and you've done Miss Edna proud. Your plate looks inviting and the recipe is one that everyone should have on hand for summer barbecues. Have a wonderful evening. Blessings...Mary

  26. This looks so delicious! Will be bookmarking this! I have heard of Edna Lewis and thought of getting the book at one time!
    Thank you for sharing and have a lovely day!

  27. Oh Pam, I adore Edna Lewis. I don't have this book yet but I do love her book In Pursuit of Flavor. I did a post about her for her birthday in April 2010. (let me know if you want to see the link:) I must make these devilled eggs for sure!!!

    Thank you so much for sharing...

  28. Ah Pam Ilove devil eggd and msny times I dont make what great idea!!:)

  29. Hi Pam,
    Great recipe and I am delighted to see someone else using cider vinegar in deviled eggs something I grew up with and when I tasted eggs without, they are always flat tasting.
    I am so glad to see this recipe!!

  30. This looks like a tasty recipe!

  31. Pam,
    Deviled eggs are a staple at summer picnics and BBQ for sure, and I love your version. I'll be making these soon. Have a great weekend.

  32. Shug, funny how something so simple is sooo good!

    Ellen, thanks and right back to you!

    Dave, great suggestion with the capers! I will be trying that soon. Bet those are some great deviled eggs!

    Linda, I know what you mean with the family, but I bet mine would like the bacon and I'll have to try it. Thanks!

    Rosa, thank you! We love deviled eggs here!

    Bonnie, you are the lucky one I would've loved to meet her and watch her cook and talk about it!

    Jenn, great! I probably could too!

    Carol, just thinking about them makes me want to have one.

    Mary, thanks! Summer is a wonderful thing with barbecues and all the great food!

    kitchen flavours, I hope you check the cookbook out---it's just good simple recipes!

    louise, I would love to see your post! I do not have that cookbook and must check it out. Thanks!

    Gloria, there are so many versions, but this is about my fave!

    hbs, thanks! The vinegar always helps!

    laurie, thank you! It is!

    Becky, they're a staple here too and I will be making some more this weekend.

  33. My boys can kill a plate of these in mere minutes!

  34. We love deviled eggs! And this is a great recipe - I'll try it next time. The (universal) problem, of course is we eat too many LOL

  35. Hi Pam,
    Thank you for posting this recipe by Ms. Edna Lewis. I had the the great pleasure of having dinner at a restaurant where she was the chef, in Brooklyn, NY. Dinner was as you would expect, delicious, but the STAR of the night was Ms. Edna's SCRUMPTIOUS blackberry pie! It really was outstanding with the flakiest pie crust and the juiciest berries, tart and sweet! I bought her book, In Pursuit of Flavor and she graciously autographed it for me. I remember the night and the pie so fondly. A lovely woman and talented chef.

  36. Pam, I do love all the tibits of info that you bring to your posts. Thanks for intrducing me to Ms Edna. I also love finding good deviled egg recipes.


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews