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An Easter Brunch Classic

Justin Fox Burks

I can’t believe Easter is this weekend!

Every year we host an Easter Brunch for our family. And on the table every year … are Deviled Eggs.

 

For the scoop on how to make the perfect deviled egg, I turned to my good friend … and expert deviled egg maker … Felicia Willett of Felicia Suzanne’s Restaurant.

 

“So for a perfect deviled egg, take a dozen eggs, put them in a sauce pan, and cover with water. I add a generous amount of salt. Bring it up to a boil. Boil them for two minutes, cover, remove from the heat, and let them sit for 11. After 11 minutes, I pull them out of the hot water and put them directly in ice water. This will help the eggs stop cooking.” Following her steps will keep the yolks creamy … and yellow.

 

“Don’t be afraid to be generous with the salt. The salted water will help you peel the eggs a lot easier.”

 

“So with my deviled eggs, I use mayonnaise, salt, and a little bit of hot sauce. The hot sauce will act as an acid to bring out the natural flavors of the egg yolks and the mayonnaise.” Just a dash or two of hot sauce really adds flavor … but not heat.

 

And don’t be afraid to get creative with your deviled eggs.

 

“To make your deviled eggs different, I add a couple of different things. One, you could use chopped bacon and garnish it with hot sauce. Two, you could chop some chow-chow, which is a green tomato relish, fold into your egg mixture. Also add fresh crab meat or you could just simply dice some olives and fold into your egg yolk mixture.”

 

This is Jennifer Chandler with The Weekly Dish. Happy Easter!

 

For more information about Chef Felicia Willett and her restaurant Felicia Suzanne’s, visit www.feliciasuzanne.com. And for more recipes and cooking tips, check out Felicia’s videos on www.thesouthernweekend.com.

 

Felicia’s Deviled Eggs

 

  • 1 dozen large eggs, cooked and peeled
  • ¼ to ½ cup mayonnaise
  • Salt
  • Hot Sauce
  • Freshly Ground Black Pepper
  • Paprika

 
Slice each egg in half and add the yolks to a bowl. With a fork, smash all of the egg yolks. Add the mayonnaise, one spoonful at a time and mix until smooth. Season with salt and hot sauce. Season the egg white halves with salt and black pepper. Place on a serving tray and garnish with paprika.

 

Makes: 24 egg halves

 

Recipe courtesy of Felicia Willett.

 

 

 

Jennifer Chandler graduated at the top of her class from Le Cordon Bleu in Paris. She is a full-time mom to two daughters in Memphis, Tennessee, and is a freelance food writer, restaurant consultant, and author of four cookbooks The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.