Deviled Eggs

1 dozen boiled eggs

Duke’s mayonnaise


Place eggs in a large pot, cover with cold water by at least an over high heat. Bring just up to a rolling boil and when the water just starts to bubble, turn off heat, cover pan with a lid, and let stand for about 15 minutes.

Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Once peeled, carefully slice in half lengthwise and gently scoop out the yolks into a bowl. Mash with a fork and add mayonnaise and salt. Spoon or pipe the mixture back into the whites and they are ready for their toppings.


Blanched asparagus tips

pimiento cheese and tomato

Boiled shrimp and fresh dill

Bacon and avocado

pickled okra


dill pickles with fresh dill