You won’t go to a southern picnic or covered-dish supper and not see deviled eggs. Garth and I grew up eating different versions of this dish, so both varieties are included here. Honestly, I never met a deviled egg I didn’t like, so these are both yummy to me!
Cooks' Note
This is one time when freshest isn't bestest. Very fresh eggs are hard to peel, so use eggs near the sell-by date on the carton. Also, invert each egg in the carton the night before cooking so the yolk will become more centered in the white. It makes a prettier deviled egg. Who knew?
