These creamy, tangy Southern Deviled Eggs take a classic staple recipe and add a special ingredient that will make them the best you've ever had!
Course Appetizer, Snack
Keyword Deviled Eggs, Southern Deviled Eggs
Prep Time 30minutes
Total Time 30minutes
12eggshard boiled and peeled
3tablespoonssweet pickle relish
1½tablespoonsprepared yellow mustard
Salt and pepper to taste
Paprika for garnish
To Prepare Eggs:
Place eggs in a single layer in the bottom of a large pot. Cover with a total depth of about 3-inches of water (the eggs should be covered, plus about an additional inch of water). Bring to a boil over high heat heat. When water comes to a rolling boil, cover. Remove from heat immediately. Let pot sit covered for 15 minutes.
Drain pot and transfer eggs to sit in ice water, until cool enough to handle. Then peel each egg.
Cut each egg in half, and separate whites from yolks.
To Prepare and Assemble Deviled Eggs
Place egg whites on a plate or serving dish. Set aside in the refrigerator.
Place yolks in a medium mixing bowl with mayo. Mash with a fork until smooth.
Add mustard, relish, salt, and pepper, and stir to combine.
Spoon or pipe yolk mixture into egg whites.
Store covered in the refrigerator until ready to serve.
This recipe is dairy and gluten free and low carb.
To make your eggs keto compliant, use dill relish instead of sweet, or omit it altogether.
For detailed instructions and tips for making perfectly boiled eggs, read here in my egg salad recipe.
To peel eggs quickly and easily, place them in an ice bath immediately after cooking. When eggs are cool enough to handle, crack each egg gently and then return to the ice bath before peeling.
It is not necessary to intricately pipe in the filling, you can just as easily use a baggy or spoon. The post above has additional tips.
Garnish with a sprinkle of smoked paprika.
Mayo: I prefer Duke's or Aldi brand mayo for both the flavor and the consistency. Any mayo will work. I DO NOT recommend using Miracle Whip as a substitute.
For a super smooth filling, use an electric mixer to blend.
Make Ahead Directions: Make up to 2 days in advance. Keep whites and yolks
Storage: Store covered in the refrigerator for up to 3 days. I store and serve my deviled eggs in this awesome carrier container.