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.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 Servings

Calories: 71 kcal per serving

Ingredients

6 - eggs
¼ cup - mayo
1 tsp - dijon mustard
1 ½ tablespoons - dill relish
Pepper
Sprinkle of paprika

Instructions

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.
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.
Add the dijon, relish, mayo, and pepper to the yolks and mix well to combine.
Spoon the mixture into the egg whites and sprinkle with a bit of paprika. Serve and ENJOY!
*There’s enough salt in the mustard, mayo, and salt that you shouldn’t need to add any extra but adjust to your preferences.
*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

Nutrition