Southern Deviled Eggs
Deviled eggs are a mainstay at any Southern soiree. Learn how to make classic Southern deviled eggs for your next family picnic or church potluck.
Servings 4 people
- 6 hardboiled eggs peeled and shells discarded
- ¼ cup mayonnaise
- 2 ½ teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- 1 tablespoon sweet pickle relish
- Salt and pepper to taste
- Paprika or cayenne pepper optional
Carefully slice the eggs in half lengthwise.
Using a small teaspoon remove the yolks from the whites and place them in a medium mixing bowl. Set the hollowed-out egg whites aside.
Use a fork to mash up the egg yolks.
Add the mayonnaise, Dijon mustard, garlic powder and sweet pickle relish. Continue to whisk everything together until the mixture is smooth.
Season with salt and pepper to taste.
Spoon equal amounts of the egg mixture back into each of the hollow egg yolks. If you want to get fancy, you can even pipe the filling using a pastry bag or a plastic bag with a tip snipped off.
Garnish the filled eggs with a little paprika or cayenned pepper for extra heat.
Deviled eggs can be eaten immediately, but I like to let them chill in the fridge for a few hours to set up.
Deviled eggs can be made up to two days in advance. Store deviled eggs in a covered dish to prevent them from drying out or getting smushed. Deviled eggs should be eaten within two-to-three days.
Do not freeze deviled eggs. Freezing and thawing will affect the texture and result in runny, rubbery eggs.
Serving: 1deviled egg half | Calories: 64kcal | Protein: 3.1g | Fat: 5.4g | Saturated Fat: 1.3g | Cholesterol: 107mg | Sodium: 74mg | Sugar: 0.3g