By Ashlee Hall

Easter is one of my favorite holidays and for me, the most important. Families gathering together, celebrating their faith and sharing their traditions is the epitome of Southern culture.

Fellowship is a strong pillar of the Christian faith and it is often centered around food, especially Easter and nothing quite embodies this Spring holiday like old gospel hymns and your Grandmother’s deviled eggs recipe. In case it got lost somewhere in translation, I’ve got one just for you.

Everyone’s recipe for deviled eggs is going to be similar, but what you decide to add to it can make it uniquely your own.

Ingredients

1 dozen eggs

1 tsp. salt

1 tsp. pepper

1/3 cup mayonnaise

1/4 cup sweet relish

1 tsp. yellow mustard

1 tsp. paprika

Directions

Start by bringing a large pot of water to a rolling boil and add your eggs. Let boil for 5 minutes. Can I recommend using farm fresh eggs? If so, add 1 tsp. of baking soda to the water to help the shells soften.

Remove eggs from water and add to bowl of ice water to blanch, then peel. An alternate solution to blanching is to run your eggs under cold water as you peel off the shell.

Once all the shells are removed, cut each egg in half, remove all of the yolks into a bowl and set aside. (Pro tip: if a few of your egg whites break or crumble, add them to the egg yolk mixture.)

To the egg yolks, add the mayonnaise, sweet relish, salt, pepper and mustard. Mash together with a fork. This step is to taste, additions of the ingredients are encouraged.

Scoop the filling into the halved egg whites and sprinkle with paprika.

Serve on a hand-me-down egg platter and enjoy!