Description
Classic Southern Deviled Eggs are a creamy, tangy, and slightly sweet appetizer made with simple ingredients, perfect for picnics, potlucks, and holiday gatherings.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp sweet pickle relish
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp paprika (for garnish)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
- Drain and cool the eggs under cold running water or in an ice bath. Peel the eggs.
- Slice eggs in half lengthwise and remove yolks.
- In a bowl, mash yolks with mayonnaise, mustard, relish, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika for garnish and chill until ready to serve.
Notes
- Use older eggs for easier peeling.
- You can substitute Dijon mustard for a tangier flavor.
- Adjust relish and mustard to your taste preference.