Just what is it that makes deviled eggs Southern? Some insist it’s the addition of sweet pickle relish. Other's point to the mayo—Duke’s, specifically—the only choice for proper Southern cooks who like that hallmark creaminess and satisfying tang. A dusting of paprika is a common finishing touch. One could also argue that our claim to deviled eggs simply comes down to custom, as they’ve long been part of our picnic and dinner repertoire.
One thing is sure across the board: Our devilishly eggstravagant love affair has reached heights never dreamt of back in the day of simple Southern suppers. From highfalutin gourmet iterations to renderings that hold true to handed-down family recipes, deviled eggs are starring on menus across the Palmetto State.
Beaufort
Old Bull Tavern
Signature deviled egg: Wasabi with prosciutto
Charleston
Burwell’s Stone Fire Grill
Signature deviled egg: Candied bacon, pickled root vegetables, gastrique, truffle oil
Felix
Signature deviled egg: Lobster deviled egg—chive, celery, espelette, Dijon, lobster brown butter crumb
Magnolias
Signature deviled egg: Spanish paprika, dill pickle slice
82 Queen
Signature deviled egg: Barbecue-bacon
Columbia
1801 Grill
Signature deviled egg: Bacon with Red Dragon cheddar
Upper Crust Wood-fired Grill
Signature deviled egg: Siracha and bacon horseradish
Spotted Salamander
Signature deviled eggs: Several rotating versions, including blue cheese and bacon, ham jam and Adluh cornbread crumb
Florence
Town Hall
Signature deviled egg: Fried oyster, espelette
Wholly Smokin’
Signature deviled egg: Fried chicken bite, fried pickle, hot barbecue sauce
Greenville
Larkin's on the River
Signature deviled egg: crab, black garlic, crispy bacon
Hilton Head
Lucky Rooster Kitchen + Bar
Signature deviled egg: Smoked seafood, tomato, bacon, parsley, paprika, caper
