Traditional Southern Deviled Eggs
User Reviews
5
Traditional Southern Deviled Eggs
Description
The Traditional Southern Deviled Eggs recipe uses hard-boiled eggs that are cooled, peeled, and halved with a smooth, creamy filling made from mashed yolks, mayonnaise, yellow mustard, sweet pickle relish, salt, and pepper. The filling balances tanginess from the mustard and sweetness from the relish. Paprika dusted on top adds a mild smoky note and color contrast.
Eggs are boiled until firm and cooled in ice water to make peeling easier and to prevent overcooking. The filling is piped or spooned into the egg whites, resulting in a neat presentation. These deviled eggs offer a classic Southern flavor profile with their combination of creamy, tangy, and slightly sweet elements.
They are ideal as party appetizers or picnic snacks and can be made a day in advance and refrigerated. For best flavor, bring the eggs to room temperature before serving. A practical tip is cracking eggs all at once in the saucepan by shaking with the lid to help peeling later.
Ingredients
- 6 egg hard boiled
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 3 tablespoons pickle relish sweet
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- paprika
Instructions
- Place the eggs in a single layer in the bottom of a medium saucepan. Add water to cover the eggs by 1 inch. Cover the saucepan with a lid.
- Bring the eggs and water to a boil. Turn off the stove, remove the pan from the heat, and let stand for 12 minutes.
- Drain the water from the saucepan. Lightly crack the eggs in the pan and fill the pan with cold water and ice. Let the eggs stand in the ice water for 10 minutes.
- Crack and peel the eggs under running cold water. Dry the peeled eggs.
- Slice each egg in half lengthwise. Gently remove the egg holks and place them in a small bowl.
- Mash the yolks with a fork.
- Add the mayonnaise, mustard, pickle relish, and salt and black pepper to taste. Mix until well combined.
- Using a piping bag or a teaspoon, fill each egg white with the yolk mixture.
- Dust lightly with paprika.
Notes
- Crack all the eggs at once inside the pan by shaking with the lid on to facilitate peeling.
- Prepare the deviled eggs up to one day ahead and keep them covered in the refrigerator.
- For best flavor, allow refrigerated deviled eggs to stand at room temperature about 15-20 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 105kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 188mg | 63% |
| Sodium | 287mg | 12% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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