So, what’s the big deal with deviled eggs?

Deviled Eggs (or Dressed Eggs as my Mother-In-Law called them) are, without question, a part of most Easter Dinners.  I found this simple recipe from “Southern Living” that sounds much like the recipe I follow! The difference? I never measure anything! Just add and taste until I decide they taste how they’re supposed to.

Here’s a recipe link with measurements:

Here’s a helpful tip you’ll find in that recipe that I didn’t know. “After cooking, drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.”  I always find peeling to be the hardest part!


So, back to those ingredients…My secrets include: Using sweet pickle juice instead of sweet pickle relish, because I don’t like the texture of pickle relish.  I use an electric mixer to make them creamy, and of course I always top with Broadbent’s fully cooked ground ham for Easter!  For summer picnics, I cook a couple of slices of Broadbent’s Pepper Bacon, slice it in ½ inch pieces and stick it into the egg.  That makes for a delicious attention getter.  If you wanted to take it a step further, I have seen eggs that were garnished beautifully for a summer picnic in photos. They had a pickle slice stuck into the egg, and were then topped with crumbled bacon… YUM!


Even though I think I make a pretty mean deviled egg, my youngest sister’s recipe would win over mine in a competition every time…  So I sent her a text.

The Julie Magness secret is revealed! (Again, no measurements… we might be a bit alike):

Miracle Whip, Sweet Pickle Relish, Ground Mustard (approximately 1 ½ teaspoons for 6 eggs, not too much or it will taste chalky, so you might start with ½ teaspoon and keep adding ½ teaspoon until it tastes perfect) and a dash of Worcestershire, with paprika sprinkled on top.

For good measure, here’s another recipe that sounded exceptional:  This recipe includes a dash of Tabasco to add a touch of heat, sprinkling of sugar to add a touch of sweet and pure cream butter.  Pure Cream Butter makes everything good, so it might be worth a try.

If you don’t yet have a recipe of your own, I believe these suggestions will help you to create the perfect recipe, tailored to your family’s taste buds!  If you already have a favorite recipe, share your secret ingredients with us on Facebook! Just search for “Broadbent B&B Foods”.  Between all of us, I’m betting on the best Deviled Eggs ever this Easter!


By Beth Drennan

Broadbent Co-Owner

Broadbent B&B Foods

Broadbent B & B Foods, have been producing Old Fashioned Country Hams since 1909. A Truly American Food that has been on this continent since colonial days, it was a staple that sustained many of our first settlers as they moved west. The climate had to be just right to cure hams in the days before electricity, and Kentucky's climate fit the bill! Therefore, the Broadbent family brought those traditions with them and used them to dry cure and preserve their pork. Today, we are still dry curing Country Ham, Bacon, and Sausage like our forefathers did. In modern cuisine, country ham is far from a Staple. It is found on the menus of ritzy restaurants across The United States. While it is still, in fact, Country Ham, it is often cut paper thin, and labelled as Prosciutto; which is used as the center piece for many Charcuterie Boards.