Southern Deviled Eggs
These creamy, tangy, and slightly sweet deviled eggs are a Southern staple that impress at picnics and gatherings.
Ingredients
Main ingredients
- 6 pieces hard-boiled eggs Use older eggs for easier peeling.
- 3 tbsp mayonnaise For a healthier version, consider using Greek yogurt.
- 1 tsp yellow mustard Dijon mustard can be used for a tangier flavor.
- 1 tsp sweet pickle relish
- Paprika For garnish.
Instructions
Preparation
- Hard-boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from heat, cover, and let the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath to cool completely.
- Peel and halve the eggs: Once cooled, gently peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Prepare the filling: Mash the yolks with a fork until crumbly. Add the mayonnaise, yellow mustard, and sweet pickle relish. Mix until smooth and creamy.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves, dividing it evenly.
- Garnish and serve: Sprinkle the filled eggs with paprika for a pop of color and flavor. Serve chilled.
Notes
For an extra creamy texture, use a hand mixer to blend the yolk mixture until silky. Let the deviled eggs chill in the fridge for at least 30 minutes before serving.