Henderson House: Edna’s Award-Winning Deviled Eggs Recipe
The kitchen is the heart of Henderson House and with so many recipes in the novel, it was hard to pick just one to share. But I thought Edna’s Award-Winning Deviled Eggs might be a book club winner, especially with people focusing on low carb dishes these days. Edna is Mrs. Henderson’s housekeeper and co-cook at Henderson House. As Mrs. H says they’ve been “dancing around this kitchen together for almost twenty years.” I loved choreographing their scenes working side-by-side as they chatted and charted the future. Mrs. H tells us that Edna’s deviled eggs have won more awards than she can remember, including the blue ribbon at the Washington County Fair last year. Her secret? Adding a little of her homemade relish. If you’ve never added sweet pickle relish to your deviled eggs, you’re in for a treat!
As a writer of historical fiction, I couldn’t resist doing a little research on the origins of this potluck favorite. Turns out, you can trace the deviled egg all the way back to ancient Rome. The term “deviled” is a culinary description that goes back to the 1700s and applies to any dish with spicy seasonings. Author Anne Byrn says she found the first mention of a recipe for deviled eggs in an Alabama newspaper in 1877. The easily transported dish gained popularity in the 1920s when automobiles led to a surge in outdoor excursions, church picnics, and family gatherings.
One of the most enjoyable aspects of making deviled eggs is the opportunity to experiment with a variety of ingredients and toppings. I’ve used wasabi mayo and black sesame seeds to make creepy and delicious deviled eggs for Halloween, added salsa and cilantro for a Mexican flair, and crumbled cooked bacon on top whenever possible.
-Caren Simpson McVicker
Henderson House: Edna’s Award-Winning Deviled Eggs Recipe
Adapted from Anne Byrn’s recipe in SouthernKitchen.com, 2021.
Eggs can be prepared up to a day in advance: refrigerate the whites and the filling separately. Assemble the next day and serve.
- 6 large eggs (see note)
- 2 tablespoons mayonnaise (plus more if needed)
- 2 tablespoons sweet pickle relish (plus some of the juice if desired)
- 1 teaspoon yellow mustard (the 1941 choice, you can use Dijon if you prefer)
- Pinch of cayenne pepper
- Salt and ground black pepper
- Paprika, for sprinkling
- Freshly snipped chives, for garnish
- Place the eggs in a large saucepan and add enough cold water to cover them by a couple of inches. Place the pan over medium-high heat and bring to a boil. Once the water boils, remove pan from the heat, and cover. Let the eggs stand in the hot water for 15 minutes.
- Drain the water and immediately fill it with cold water (you can add ice cubes to get the water even colder). Remove the eggs from the cold water one at a time. Gently tap each egg to crack it and then peel under cool running water. Once eggs are peeled, slice eggs in half lengthwise. Remove the yolks with a teaspoon and place the yolks in a small bowl. Set aside the whites.
- Add the mayonnaise, relish, and mustard to the yolks, mashing with a fork. Season with salt, cayenne and black pepper to taste. Add more mayonnaise and/or relish juice if the yolk mixture is too dry.
- Arrange eggs on a serving plate. Lightly sprinkle the top of each egg with paprika. Garnish with chives and serve.