Southern Deviled Eggs
My quick and easy take on classic Southern deviled eggs. These creamy, flavorful bites are made with simple ingredients and the perfect blend of seasoning—ideal for potlucks, cookouts, holiday gatherings, or anytime you need a crowd-pleasing appetizer.
Servings: 4
Cost: $5
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 the egg cooker found here. Add the required amount of water, turn it on, and walk away until it chimes that the eggs are done.6-7 piece eggs
- 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.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