This is an easy deviled egg recipe that is elevated with a "chow-chow" garnish (pickled vegetables, relish, -or in my case- homemade pickled green tomatoes).
Add a sprinkle of ground paprika to the deviled eggs with chow chow for extra color.
Everybody loves a deviled egg or five. Double the recipe. It's nearly as easy to make 12 deviled eggs as it is to make 6.
Taking deviled eggs to a party? Cook the eggs and make the deviled egg yolk filling the day before a potluck but don't fill them until a couple hours before serving.
How To Boil Eggs For Deviled Eggs with Chow Chow
Plenty of great cooks/chefs have their preferred way to make a hard boiled egg. This boiled egg recipe works for me nearly all the time, although there are the occasional outliers.
I use just water (no vinegar, no baking soda, and no holes poked in the egg). I have learned that the faster the egg cools (ice water bath) and how long you let it stay in the cold water in the fridge (at least 20 minutes) are the defining factors.
The best advice for the most consistency I can give is to plunge the cooked eggs in ice water and let sit at least 20 minutes. This will pull the egg shell and membrane a little bit away from the egg and SHOULD make it easier to peel.
Lastly, gently crack the entire egg gently and peel with a gentle touch and patience! Eggs are easiest to peel under a gentle flow from the water faucet which helps push the shell away from the egg.
Use A Potato Ricer For Creamy Deviled Egg Filling
Use a potato ricer to mash the egg yolks before mixing in the other ingredients of mayonnaise, salt, and pepper.
A potato ricer makes the deviled egg yolk filling uber creamy. No lumps - I promise!
How To Fill Deviled Eggs With The Creamy Yolk Mixture
The best way to fill a deviled egg is to put the filling in a sandwich or quart size bag and cut a TINY hole in the corner of the bag.
Use the ziploc bag as a piping bag to fill the deviled eggs super easily.
What is The Chow Chow Garnish For Deviled Eggs?
Chow Chow is a general term for pickled vegetables or relish condiment.
Chow chow could be pickles or relish (pickles are just pickled cucumbers), or pickled vegetables like: green tomatoes, radishes, cabbage, peppers, beans, cauliflower... Y'all get the picture, right?
Pickling vegetables generally includes vinegar, salt, and spices. Chow chow can be sweet (by adding sugar to the pickling mix) or sour or both at the same time.
Chow chow can be homemade (in this case - my friend gave me a homemade jar) or bought at the grocery store.
Things In My Kitchen:
- Potato ricer - this makes the creamiest / smoothest mashed deviled eggs & mashed potatoes.
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Deviled Eggs with Chow Chow
EatSimpleFood.com
Everybody loves a deviled egg or five. Below is a basic and easy recipe that is elevated with a "chow-chow" garnish (pickled veggies, relish, -or in my case- sweet homemade pickled green tomatoes from a friend).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 (3 eggs each)
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 eggs
- 1 teaspoon yellow or dijon mustard
- ¼ cup mayonnaise + more to taste
- pinch salt
- pinch black pepper
- ⅓ cup store bought relish (pickles or vegetable), chopped - as garnish
- pinch paprika - as garnish
Instructions
- Add eggs in a single layer to a pot, add cold water to cover by ~ 1 ½ inches and put on the stovetop. Start a timer for 17 minutes. Turn burner to high and bring to a boil, covered. Reduce heat to low, uncover, and simmer for the remainder of the time.
- Rinse them in cool water or blanch them in an ice bath (preferred so they stop cooking) and place in the refrigerator until cool enough to peel.
- Peel the eggs, cut in half, and scoop out the yolks into a bowl. Set the whites aside. Mash up all the yolks with a fork and add all ingredients. I like to use a Potato ricer
to make faster and smoother work of mashing the eggs. Add more mayo if you want it creamier. Add salt and pepper to taste.
- Spoon the mixture into a ziploc bag. Squeeze the air out and seal. Cut out a little corner of the ziploc bag and use it like a pastry bag to
- Fill up the egg whites. Garnish with relish or chow-chow of your choice and dust with paprika.
to make faster and smoother work of mashing the eggs. Add more mayo if you want it creamier. Add salt and pepper to taste.Notes
- Older eggs are generally easier to peel, so use your older eggs first.
- Eggs aren’t peeling and playing nice? Bummer… Take a breathe and do the best you can. The best advice for the most consistency I can give is to plunge the cooked eggs in ice water and let sit at least 20 minutes. Gently try to crack the whole egg with a lot of gentle pushes on the shell. When it’s all cracked, find your opening and peel away.
Serving Suggestion
Stay Southern and serve this Deviled Eggs with Chow Chow recipe with another classic appetizer like pimento cheese, or pair it with pickled shrimp, shrimp and grits, or a Lowcountry boil.
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