Southern Deviled Eggs are creamy with just a touch of sweetness from pickle relish and a sprinkle of paprika--very simple and tasty!
Author: Lucy Brewer
1tablespoonprepared yellow mustard
4tablespoonssweet pickle relish
Place eggs in a large pot and cover with cold water. Bring water to a boil, then cover pot and remove from heat. Let eggs sit for 10-15 minutes then rinse under cold water and peel.
Slice in half and remove yolks. To yolks, add mayonnaise, mustard, relish, salt and pepper. Mash together with a fork.
Spoon mixture into egg white halves or use a pastry bag. Sprinkle lightly with paprika.
Tips for the Best Deviled Eggs:
Add more or less mayonnaise to get the consistency you want.
Use two spoons, one for scooping and one for scraping into the egg white.
Make up to two days in advance.
Do not freeze deviled eggs.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.