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Libby Wiersema lived in California and Alabama before settling in South Carolina 35 years ago,
where she's covered the state's best culinary offerings and tells the stories behind the food.
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.
Ham jam, blue cheese and bacon spice up the deviled egg rotation at Spotted Salamander.
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
Libby Wiersema lived in California and Alabama before settling in South Carolina 35 years ago,
where she's covered the state's best culinary offerings and tells the stories behind the food.
