Deviled eggs are having a moment in the culinary spotlight. Like other Southern home foods, they’ve moved to upscale restaurant menus and are getting makeovers all across the South. This recipe for beet pickled devilish eggs, from Shamille Wharton of Nashville, Tennessee, gets a beautiful, brilliant pink exterior from beet juice.

After she’s prepped the food, Wharton prepares herself to welcome and entertain guests by taking 15 minutes of quiet time before guests arrive. No prepping, no last-minute cleaning, only calm and quiet, because, she says, “It’s up to you to set the tone of your event, and if you’re relaxed, your guests will be, too.”

Reprinted with permission from Southern Cooking for Company