*Photo Updated July 2011

Inspiration: Earlier this summer, B and I went out to eat with my parents at a completely random roadhouse restaurant for some (sublime) BBQ, and we ending up ordering pulled pork and brisket platters with green beans/ham, cornbread, and deviled eggs. Living in Michigan, I always thought of deviled eggs as nothing but a pretty standard cookout/party snack, but isn’t the idea of a using them as a side dish with some complimenting Southern flavors so much better? When B decided to grill up a pork shoulder for pulled pork, the deviled eggs went right onto our plates (along with some green beans that were also inspired from our roadhouse meal).

What we Loved: I feel like deviled eggs are one of those dishes that can be really good or very, very terrible. What’s great about this recipe is that it’s a very classic, mild preparation that tastes exactly how you would think a deviled egg should taste. Creamy, mild, and refreshing. I’m always turned off by deviled eggs that have a texture that is too watery (the worst!) or a flavor that is too mustardy/intense, so I really love that this recipe doesn’t wander anywhere near that territory. Perfect consistency and flavor!

Helpful Hints: I used smoked paprika, honey mustard, and apple cider vinegar in these eggs, but you could of course vary the types of ingredients that you use to your liking. That’s what so great about deviled eggs!

Classic Deviled Eggs
Source: Mom

6 eggs
3 tablespoons mayonnaise
1 tablespoon vinegar
1 teaspoon mustard
Salt and pepper, to taste
Paprika, to taste

1. Place the eggs in a small pot.  Completely cover with cold water, and then cover the pan. Bring the water to a rolling boil, and then reduce the heat to low. Cook for 12 minutes, and then immediately place the eggs into the fridge to cool.

2. When the eggs are chilled, slice each one in half. Carefully remove the yolks into a bowl and combine with the mayonnaise, vinegar, mustard, and a sprinkle of salt and pepper.

3. Carefully stuff each egg with some of the filling. Top with paprika.