Description
Classic Southern-style deviled eggs with a rich, creamy filling and a hint of sweetness from pickle relish.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon sweet pickle relish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (for topping)
- 1 teaspoon white vinegar
Instructions
- Boil the eggs: Place eggs in a single layer in a pot. Cover with cold water by an inch. Bring to a boil over medium-high heat. Once the water boils, cover the pot and remove it from heat. Let sit 9 to 12 minutes.
- Cool the eggs: Drain the hot water and move eggs to a bowl of ice water. Let them cool for at least 5 minutes.
- Peel the eggs: Tap each egg gently and roll to crack the shell. Peel under cool running water to help remove the shell.
- Cut the eggs: Slice each egg lengthwise. Lift out the yolks and place them in a small bowl. Set the whites on a plate.
- Make the filling: Mash the yolks with a fork. Add mayonnaise, mustard, sweet pickle relish, white vinegar, salt, and pepper. Mix until smooth and creamy.
- Fill the egg whites: Spoon or pipe the yolk mixture back into each egg white half.
- Garnish and serve: Sprinkle paprika over the filled eggs for color. Serve chilled or at room temperature.
Notes
Use older eggs for easier peeling and chill eggs fully in ice water. Adjust seasoning to taste.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 1g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg