Deviled Eggs recipe served on a plate, by Pekin the Chef
Jul 28 2026
Restaurants›The Southern Gentleman›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by The Southern Gentleman
Time30m
Serves6

Creamy deviled eggs topped with tangy green tomato chow-chow, crispy ham, and a dash of Pimente de Espelete. A bold and savory twist on a classic Southern favorite!

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Ingredients

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Eggs

Filling

Toppings

Method

Preparation of Eggs

1

Boil Eggs

Place the eggs in a saucepan and cover them with cold water. Make sure the water is about an inch above the eggs.

2

Let Eggs Sit

Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 12 minutes.

3

Cool Eggs

After 12 minutes, transfer the eggs to an ice bath (a bowl of ice water) to cool for about 5 minutes.

4

Peel Eggs

Once cooled, gently tap each egg on a hard surface and peel off the shells.

Prepare Filling

5

Remove Yolks

Slice each peeled egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.

6

Make Filling

Add mayonnaise, Dijon mustard, salt, black pepper, and paprika to the bowl with the yolks. Mash the mixture together until creamy and well combined.

7

Fill Egg Whites

Using a spoon or piping bag, fill each egg white half with the yolk mixture.

Final Assembly

8

Add Chow-Chow

Top each filled egg with a generous spoonful of green tomato chow-chow.

9

Garnish

Sprinkle the crispy ham on top of the chow-chow, followed by a light dusting of Pimente de Espelette.

10

Serve

Serve immediately or refrigerate until ready to serve.