At The Table: Paula Deen’s Southern Deviled Eggs

Today’s post was already scheduled for this week but was updated yesterday to include a little personal rant that hopefully you won’t mind too much!

Why in the world has everyone pounced on Paula Deen all of a sudden?? Fans and detractors alike have torn into the southern lady like bees on honey and I am not sure why. Is it because we didn’t know that all those foods Ms. Deen is famous for might not be the meals to base an entire diet on? Or is it that we have mistaken her for our doctors and our self-regulating instincts instead of who she is, a chef and an entertainer.
As an occasional viewer of her program, I am almost positive that she never once uttered the words ‘eat like this morning, noon and night and you will be as healthy as a horse and live forever’. I have heard it said that ‘she is on television and therefore is a role model for the people who watch her and emulate her, she is basically killing her viewers with her recipes’. Funny though that we seem to have so much less to say about the Snooki’s, the Housewives of Whatever County and the rest of that ilk, who are also on television and their damaging roles in shaping our society but let’s lash out at the lady who slips some extra butter into her biscuits.
No my friends, if we have anyone to blame for what befalls our health and well-being, it is ourselves and no one else. I believe that the key to good health and a life well lived, especially when we are talking culinary delights, is very simple- everything in balance and moderation. Let’s take ownership and responsibility of our own bodies and stop blaming everyone else for what happens to us.

Okay I’m done, personal rant over.

Below is one of my go-to recipes for any get-together and they are definitely on tap for a little cocktail party I have planned for the weekend.
Simple to make and perfect to serve while your guests are mingling, deviled eggs are just the touch of retro any soiree could use!
Paula Deen’s Southern Deviled Eggs
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
recipe via Paula Deen