Extra Yummy Deviled Eggs using Mrs. Sassard's Jerusalem Artichoke Relish
Posted by Mark Cockerille on
The Jerusalem Artichoke is native to North America, also known as Sunroot or Sunchoke, but is not really an artichoke at all! My first encounter with this fascinating plant was when I did volunteer work through college and helped a husband and wife in their garden in Blacksburg, Virginia. We planted these odd shaped tubers and lo and behold they grew to 6 or 7 feet tall with beautiful sunny yellow daisy-like blooms! I liked them for the flowers; they liked them for the tuber or what they called the "artichoke".
Fast forward to South Carolina and my introduction to Mrs. Sassard's Jerusalem Artichoke Relish. I can't get enough of this stuff! It is made in Charleston, South Carolina and has been in business since 1917! This family- run business has branched out in the past few years to offer pickles and jams, but the star of the show remains the Jerusalem Artichoke Relish. It is excellent on hot dogs or mixed in tuna fish, but the best way I like it is in Deviled Eggs.
Everyone likes Deviled eggs and they are usually the first to disappear at a church picnic or tailgate party. When my sister, Dawn, was first married, an older friend told her that since money would be tight in the beginning she should learn to make Deviled eggs. Eggs and the minimal ingredients that went into Deviled eggs were cheap and they go with just about everything. Below is the recipe for Deviled eggs using Mrs. Sassard's Jerusalem Artichoke Relish. Watch how I make them here. I hope you try them and let me know your thoughts by leaving a note on the blog.
Makes one dozen
- 6 large eggs
- 1/4 cup Dukes mayonnaise or your choice
- 3 rounded Tbls. Mrs. Sassard's Relish
- 1/4 tsp. mustard
- Cayenne pepper
- Coarse salt
- Smoked paprika, for dusting
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat. Cover and let stand 6 or 7 minutes. Drain and run eggs under cold water .
Meanwhile, in a medium bowl, mix mayonnaise, relish, mustard and a large pinch of cayenne.
Peel the eggs and cut in half lengthwise. Move yolks to bowl with the mayonnaise mixture, leaving the whites intact.
Mash egg yolks with the mayonnaise mixture until smooth. Season with salt. Mound into egg whites. Sprinkle with paprika just before serving, if desired. Enjoy!