Southern Deviled Eggs Recipe with Relish
User Reviews
5
Southern Deviled Eggs Recipe with Relish
Description
This recipe starts by halving hard-boiled eggs and removing yolks, which are mashed with mayonnaise, yellow mustard, and sweet relish or chopped bread and butter pickles. A dash of hot sauce can be added for a gentle kick, along with salt and black pepper for seasoning. The filling is blended to smoothness by hand or food processor and then spooned back into the egg whites. A final garnish of paprika, dill, or chives adds color and flavor.
The texture combines smooth creaminess with occasional relish pieces, providing a balance of acidity and sweetness. The recipe is straightforward and makes a classic Southern appetizer or snack with familiar flavors.
These deviled eggs should be served cold and can be prepared a day in advance. They keep well refrigerated for up to four days but do not freeze well. Optional techniques to achieve perfect smoothness include finely grating yolks or pulsing ingredients in a food processor before folding in relish.
Ingredients
- 6 egg large, hard-boiled
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons sweet relish or chopped bread and butter pickles
- hot sauce dash of
- salt to taste
- black pepper to taste
- paprika dill, or chives for garnish
Instructions
- Slice the hard-boiled eggs in half longways and place the yolks in a medium-size bowl. Feel free to add the whites to your serving dish.
- Mash the yolks using a fork until it becomes like a small crumble. Add in the mayonnaise, mustard, relish, hot sauce, salt, and pepper and mix well until combined and as smooth as possible. You can use a whisk or spoon. See notes about the food processor.
- Evenly divide the yolk filling between the 12 egg white halves using a spoon into each egg white.
- Garnish with paprika, chopped fresh dill, or chives.
Notes
- You can prepare deviled eggs up to one day ahead and keep them refrigerated until serving.
- Store covered in the refrigerator for up to four days; these eggs do not freeze well.
- To substitute sweet relish, finely minced bread and butter pickles can be used.
- Ensure yolks are fully hard-boiled for best texture and flavor.
- For a very smooth filling, grate the yolks finely or process all filling ingredients in a food processor before folding in relish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 86mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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