Southern Deviled Eggs with Relish
Deviled eggs are a mainstay at any Southern soiree. Learn how to make this classic Southern deviled eggs with relish for your next family picnic or church potluck.
Servings 1 dozen
Calories 64kcal
Ingredients
- 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
Instructions
- 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 whites. 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 cayenne pepper for extra heat.
Video
Notes
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.
Nutrition
Serving: 1deviled egg half | Calories: 64kcal | Protein: 3.1g | Fat: 5.4g | Saturated Fat: 1.3g | Cholesterol: 107mg | Sodium: 74mg | Sugar: 0.3g