Southern Fried Pickle Deviled Eggs for Easter

What I would do to go back in time, to those elementary and middle school years, when my extended family would reunite every year for Easter Sunday at my great uncle's ranch. Pony rides, giant Easter egg hunts, golf cart adventures, and of course, some of the best Southern food you could imagine - it was all there. Most of the grandparents, great aunts and uncles, and most notably, my mom, were alive and well too. Life just couldn’t have been better - at least through my 10-year-old eyes.

While I can’t have those days back, I’ll always have the memories. And if there’s one standard Southern family tradition I’ll always continue for Easter - even if it’s just for me and Chris, it’s a batch of delicious deviled eggs. They get me feeling kinda nostalgic, honestly. I know it sounds silly because so many people enjoy the snack on Easter Sunday. But with just one bite of the mayo-dressed yolk, I can go back in time - for a very brief moment, to see the smiles and hear the laughter of my mom, grandma, aunts, uncles, and cousins at the family ranch on Easter Sunday.

But unlike my mom, grandma, and those many relatives who swore by the simple and classic Deviled egg recipe, I like to change them up a bit - every year, into something a little more exciting.

This year, I wanted to stick with somethin’ Southern but also create a flavor explosion. And so it happened. Southern & Spicy Fried Pickle Deviled Eggs. The pickle isn’t fried, as you can clearly see, but there is a delectable piece of fried chicken skin propped up on that heavenly yolk, alongside a dill pickle, and some (very necessary) dollops of Crystal Hot Sauce. This combo is as easy as can be and certainly gave me that deviled egg excitement I was looking for.

Southern Fried Pickle Deviled Eggs

(makes 12 halves)

8 hard-boiled eggs

3 tablespoons mayo

1 teaspoon yellow mustard

1 teaspoon Crystal Hot Sauce, plus extra for a drizzle on top

1/4 teaspoon salt

Pepper

1-2 pieces fried chicken (for pieces of crispy chicken skin)

6 hamburger pickle slices, cut in small pieces (dill or sweet)

Directions:

Once eggs have cooled for a few minutes, gently remove their shells, including extra layer of “film”. Slice length-wise and gently pop the yolks out into a small mixing bowl. Using the back of a fork, mash the yolks well, creating fine crumb texture.

To the yolks, add the mayo, Crystal hot sauce, mustard, and salt and pepper. Mix well with a fork, until mixture is mostly smooth.

Fill the egg halves with the yolk mixture, reserving 4 halves to eat as snack so you can pile the remaining 12 halves high with yolk filling. Place chopped pickle and 1-2 fried chicken skin pieces on top and then add a couple dollops of Crystal hot sauce.

Plate and serve!