If you grew up in the South, you know about deviled eggs. If you didn’t, well, mercy! Let me introduce you. Deviled eggs are a wonderfully Southern treat in which a perfectly boiled egg has the inside yolk scooped out and whipped into submission with other wonderful creamy ingredients then scooped back into its perfect yummy white which we can get into later.
You also learn there is a TIME and a PLACE for deviled eggs. You don’t just make deviled eggs on a random Wednesday. There is a reason you make them. Like so many other things I have learned this past year, there is a time for everything! My entrance into the farming world has been a swift. It has been lesson after lesson on how there is a TIME for everything. There was a time to prepare, a time to plant, a time to harvest, and well, you get it, there are a LOT of times that must be tended to if you want results.
As we quickly approach a new planting season I look back at the lessons I have learned about time. When you are presented an opportunity you often try to decide if it’s the right TIME to take action. When you face these decisions, I have learned it’s always best to ask someone who’s been there. When you ask, you learn, and learning is good. For the many lessons, I have learned this year I will be forever grateful. To all the farmers, business owners, faithful friends and good family who have listened and offered advice this year I thank you.
I face the new planting season with new knowledge and skills I never had before! As for those deviled eggs, I know the perfect times for those and I hope you do too! Debut these on your Easter menu…where EVERY perfect deviled egg starts!
Alabama Sunshine Deviled Eggs
12 large eggs
1/4 C mustard
1/2 of an 8oz jar of Alabama Sunshine pepper relish
2TBL Alabama Sunshine Cayenne Hot Sauce (*more if you like spicy, less if not!)
salt and pepper to taste
Bring eggs to a boil (hint...starting eggs in cold water and adding 2TBL of vinegar will prevent eggs from cracking). Boil 5 minutes, cover and let rest for 10 minutes. Dunk into ice water to shock and stop cooking (This also allows for easy peeling of the shell). Peel shell from eggs.
Slice freshly peeled eggs in half lengthwise. Scoop yolks out into a separate bowl. Set cooked egg whites aside on a tray. Mix cooked yolks with mayo, mustard, Alabama Sunshine pepper relish and cayenne hot sauce, salt and pepper until yolk mixture is creamy. Spoon/or pipe from piping bag yolk mixture back into egg white halves. ENJOY! Garnish with more hot sauce to spice it up!