Description: Few dishes say Southern comfort like deviled eggs — creamy, tangy, and filled with rich, seasoned yolks that melt in your mouth. Finished with a light dusting of spice, this classic bite brings warmth, tradition, and crowd-pleasing flavour to any table.
Ingredients:
- 1 dozen eggs
- 6 TBSP mayonnaise
- 1 TBSP Dijon mustard
- 1 TBSP apple cider vinegar
- The Feedlot Cattle Call
- Boil the eggs. Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has any bubbles. Use a skimmer to place the eggs in the water. Then, increase the heat back to high and set a timer for 14 minutes.
- Make an ice water bath. While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place them in the ice water bath.
- Peel and slice the eggs. Once the eggs have cooled completely, peel them and slice in half lengthwise. With a small spoon, remove the yolks to a mixing bowl and place the egg whites on a plate.
- Make the filling. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth. Pro tip: If you'd like it extra smooth and fluffy, you can also use a hand mixer.
- Fill and serve. Use a spoon or piping bag to add a portion of the deviled egg mixture back into the hole of each egg white. Add a little sprinkle of paprika for garnish.
Hot Tip:
- This is a "baseline" traditional recipe but there are an endless amounts of variations you can do here. Topping ideas? Dill pickle, jalapeño, bacon, brisket, caramelised onions, crushed pork crackling, chives, chili oil or any of The Feedlot rubs or sauces. Try substituting Dijon mustard with The Feedlot Goldrush or using jalapeño juice instead of vinegar. Our personal favourite is a dill pickle deviled egg topped with chopped brisket and The Feedlot Trailblazer. Boom!
