Classic Southern Deviled Eggs
The ultimate test of a good party appetizer is how fast the platter empties out, and these deviled eggs vanish instantly every single time. They deliver a flawless combination of a rich, velvety texture and a bright flavor profile that sets the gold standard for Southern cookouts with the perfect ratio of tangy mustard to sweet pickle relish, which completely transforms the egg yolks into a filling that is incredibly savory with just the right amount of zip.
Servings: 4
Equipment
- bowl
Ingredients
- 6-7 piece eggs
- 3-4 tablespoons mayonnaise
- 1 tablespoon mustard
- 1-2 tablespoons sweet pickle relish
- salt and pepper to taste
- paprika to sprinkle on top optional
Instructions
- Place eggs in a pot and add enough water to cover by one inch. Add a pinch of salt. Place on medium to medium-high heat and bring to a boil.
- Remove from heat and cover, then let sit for 15 minutes. Alternatively: you can place the eggs in an egg cooker.
- Allow eggs to cool until easy to handle then carefully peel. Slice each egg in half and spoon out the yolk into a separate bowl.
- Add all other ingredients and mash with a fork until creamy and well blended. Spoon contents into a plastic bag and seal. Cut off the corner and squeeze back into egg halves. Sprinkle with paprika, if desired.