Southern Deviled Eggs are creamy with just a touch of sweetness from pickle relish and a sprinkle of paprika--very simple and tasty!
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Servings: 24halves
Calories: 54kcal
Author: Lucy Brewer
Ingredients
12largeeggs
4 ½tablespoonsmayonnaise
1tablespoonprepared yellow mustard
2teaspoonsDijon mustard
4tablespoonssweet pickle relish
Salt
Pepper
Paprika
Instructions
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.
Notes
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.