Corey's Deviled Eggs

My friend Corey makes the best deviled eggs. They’re perfect every time.

Sometimes we make them fancy and garnish them with crispy prosciutto or cornichon slices. Other times we throw them out on a tray for a football tailgate.

​No matter how you enjoy them, they’re always delicious.

TIP
Corey recommends putting the eggs in an ice bath immediately after cooking. This makes the eggs easy to peel. Otherwise you could end up with deviled eggs that look like dimpled golf ball. Ew. David.
 
Secret Ingredient
Corey’s secret ingredient is… well, she has two secret ingredients. First, butter. Like any good southern belle, she believes that butta makes everything betta. (If you read that in your best southern draw, you read it correctly.) The other secret ingredient is, in the words of the great southern queen Trisha Yearwood, “what’s this here sauce.” A few dashes of Worcestershire sauce gives Corey’s deviled eggs that little something extra.

​TOPPING IDEAS
Paprika
Bacon Crumbles
Crispy Prosciutto
Spanish Olive Slice
Sprig of Fresh Dill
Sliced Cornichon
Blue Cheese Crumble & Grape Tomato Slice

​Meet Corey…
Y’all, I can’t say enough about this beautiful soul. She’s my best friend in the whole world, my confidant, fellow foodie, and favorite travel partner. God surely had a plan bringing the two of us together. I’m blessed to have her in my life.

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