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35 Old-Fashioned Southern Dishes to Make Tonight

Eat This, Not That! Logo By Jessica Farthing of Eat This, Not That! | Slide 2 of 36: The roots of "stuffed eggs" can be traced back to ancient Rome. But the term "devil" was introduced to describe spicy or highly seasoned food in great Britain in the 1700s. Southern cooks, meanwhile, have their version of deviled eggs.For a classic Southern deviled eggs recipe, boil the eggs, slice them, and put the yolks in a bowl. Next, mash the yolks with mayonnaise, mustard, and sweet pickle relish, plus a little salt and pepper. Lastly, spoon the sweet and tangy yellow mixture into the egg and dust with a bit of paprika.And if you want an authentic take on the Southern dish, Duke's is the mayonnaise of choice in the South. It's sugar-free and higher in egg yolks than most mayo, and plenty of Southerners will swear by the brand. Its homemade taste results in a creamier concoction.Get our recipe for Deviled Eggs With Bacon.RELATED: Hungry for more? Sign up for our newsletter!

1. Deviled Eggs

The roots of "stuffed eggs" can be traced back to ancient Rome. But the term "devil" was introduced to describe spicy or highly seasoned food in great Britain in the 1700s. Southern cooks, meanwhile, have their version of deviled eggs.

For a classic Southern deviled eggs recipe, boil the eggs, slice them, and put the yolks in a bowl. Next, mash the yolks with mayonnaise, mustard, and sweet pickle relish, plus a little salt and pepper. Lastly, spoon the sweet and tangy yellow mixture into the egg and dust with a bit of paprika.

And if you want an authentic take on the Southern dish, Duke's is the mayonnaise of choice in the South. It's sugar-free and higher in egg yolks than most mayo, and plenty of Southerners will swear by the brand. Its homemade taste results in a creamier concoction.

Get our recipe for Deviled Eggs With Bacon.

RELATED: Hungry for more? Sign up for our newsletter!

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