Description
Perfectly creamy with a sweet pickle relish twist, these Southern-style deviled eggs are irresistible at any gathering. Use Duke’s mayo for authentic Southern flavor and sprinkle with paprika for that signature finishing touch.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise (preferably Duke’s or Hellmann’s)
- 1 teaspoon yellow mustard
- 1 tablespoon sweet pickle relish
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
- Optional: 1 teaspoon white vinegar (for easier peeling)
- Optional: Chopped fresh chives or dill, for garnis
Instructions
- Place eggs in a saucepan in a single layer and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
- Transfer eggs to an ice bath and let cool for at least 5 minutes. Peel under cold running water and pat dry.
- Slice eggs in half lengthwise. Remove yolks and place them in a mixing bowl. Set egg whites aside on a serving platter.
- Mash yolks with a fork. Add mayonnaise, mustard, and sweet pickle relish. Mix until smooth. Season with salt and pepper to taste.
- Spoon or pipe the filling into the egg white halves. Use a plastic bag with the corner snipped off for a cleaner presentation.
- Garnish with paprika and optional herbs. Chill for 30 minutes before serving for best flavor.
Notes
- For a spicier version, add a few drops of hot sauce or a pinch of cayenne pepper.If your yolk mixture is too thick, thin it with a touch of extra mayo or a splash of pickle juice.
- These deviled eggs are best served the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 Minutes
- Cook Time: 12 Minutes
- Category: Appetizers
Nutrition
- Serving Size: 6
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 110 mg
- Fat: 7 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 4 g
Keywords: Deviled Eggs