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Southern Deviled Eggs
This Southern Deviled Eggs recipe with relish is an all time favorite and perfect for family get togethers and holiday parties! There’s a reason these Southern Deviled Eggs disappear so fast! The filling is extra creamy with a simple ingredient combo that makes them taste better than any version you’ve had before.
Ingredients
Instructions
- Step 1
Hard boil your eggs: put the eggs in a pot and cover them with water so that there's about an inch of water above the eggs. I've found that a teaspoon of salt in the water helps the eggs to peel quicker. Set the pot over medium hight heat and bring to a rolling boil. Once at a boil, remove from the heat, cover, and let sit for 10 minutes. Remove the eggs from the pot and place them in an ice bath to cool completely.
- Step 2
Peel your cooled eggs and slice them in half lengthwise. Gently remove the yolks and place in a medium bowl. Mash the yolks until they’re creamy and very few lumps remain.
- Step 3
Add the dijon, relish, mayo, and pepper to the yolks and mix well to combine.
- Step 4
Spoon the mixture into the egg whites and sprinkle with a bit of paprika. Serve and ENJOY!
Notes
- Step 5
*There’s enough salt in the mustard, mayo, and salt that you shouldn’t need to add any extra but adjust to your preferences.
- Step 6
*If you don’t have dill relish, you can actually just finely chop up a pickle and mix in that plus about 1 teaspoon of the pickle juice. It’s not quite as good but works in a pinch :D
Tips & Tricks
Per serving
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