No Southern food spread of any kind—funeral, baby shower, wedding party, holiday celebration, or tailgate—would be complete without a tray of stuffed eggs. My family never calls them deviled eggs because that seems to imply spiciness, and my mother cannot abide spicy. Plus, bringing the devil to a funeral doesn’t seem like a very good idea. I make stuffed eggs in all kinds of flavor combinations, but I particularly love this simple version with its quintessential Southern ingredients.
— Perre Coleman Magness
• ON-DEMAND: Listen to Faith and Perre talk about this recipe, as well as others from Perre’s book, on The Faith Middleton Food Schmooze®. •
Excerpted from The Southern Sympathy Cookbook: Funeral Foods with a Twist by Perre Coleman Magness. Published by The Countryman Press, a division of W.W. Norton & Company. Copyright © 2018 Perre Coleman Magness.