OUTTAKE: Mrs. Scarlett’s Tangy Deviled Eggs

Deviled eggs are a classic, crowd-pleasing hors d’oeuvre diverse enough to make an appearance at church suppers, potlucks, and holiday tables. If you’re reading this right now, it's likely you have your own special way of preparing deviled eggs. Maybe it’s a no-frills recipe passed down from your grandmother, or maybe you’ve concocted your own recipe with an extra punch of flavor. Whatever it may be, it’s safe to say, the deviled egg is versatile enough to grace any gathering.

In this intimate outtake from A CHEF’S LIFE “Eggs A Dozen Ways" episode (Season 2), Vivian learns the secret to Mrs. Scarlett’s Tangy Deviled Eggs, a recipe she grew up loving for its added punch and for the effort it took for her mom to prepare it.

Although deviled eggs are easy and relatively quick to make, they’re also quite tedious. Since age 17, Mrs. Scarlett has managed severe arthritis in both hands; therefore, Vivian remembers how special it was each time her mom made them. Aside from banana pudding, deviled eggs are one of Mrs. Scarlett’s favs!

"She liked hers tangier than others, they were always very tasty, but also very ugly, because they were so loose," Vivian explains. So, with inspiration from her mother’s recipe, Vivian dresses them up ever so slightly in the recipe below.


Recipe adapted from 'Deep Run Roots: Stories & Recipes from My Corner of the South,' by Vivian Howard (Little, Brown and Company)

Yield: 12 deviled eggs
Prep Time: 10 minutes, plus cooling time
Cook Time: 15 minutes
Total Time: 25 minutes, plus cooling time

 •  8 eggs
 •  3 tablespoons butter, softened
 •  2 tablespoons mayonnaise
 •  2 teaspoons white wine vinegar
 •  ½ teaspoon sugar
 •  ¼ teaspoon hot sauce
 •  Kosher salt and freshly ground black pepper, to taste 
 •  Sweet paprika, for garnish

  1. Fill a medium pot halfway with water and prepare an ice bath. Bring the water to a boil and then remove from the heat. Using a slotted spoon, gently place the eggs into the pot of water. Return to the heat and bring to a light boil. Cook for 11 minutes, then, using a slotted spoon, transfer the eggs to the prepared ice bath. Let cool completely, then peel and halve lengthwise.

  1. Carefully scoop the egg yolks into a small bowl and reserve the eggs whites. Over a medium bowl, push the egg yolks through a fine-mesh sieve. Stir in the remaining ingredients until smooth, then transfer to a piping bag fit with a star tip. Pipe about 1 tablespoon of filling into 12 of the egg white halves, reserving the remaining whites for snacking or another use. Lightly dust with paprika and serve.