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Southern Deviled Eggs

Southern deviled eggs are filled with a smooth, tangy yolk mixture made with mayonnaise, yellow mustard, and sweet pickle relish. Boil and chill the eggs, then refrigerate the finished halves for at least 20 minutes before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling and chilling 25 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Southern
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 6 eggs large
  • water cold; as needed to cover the eggs by 1 inch
  • ice as needed for an ice bath
  • 0.25 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tbsp sweet pickle relish
  • 1 tsp apple cider vinegar
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.25 tsp paprika

Method
 

  1. Place the eggs in a medium saucepan.
  2. Add cold water to cover them by 1 inch.
  3. Bring the water to a boil over high heat.
  4. Cover the pan and remove it from the heat.
  5. Let the eggs stand for 12 minutes.
  6. Transfer the eggs to a bowl of ice water.
  7. Let them cool for 5 minutes.
  8. Peel the eggs and pat them dry.
  9. Slice the eggs in half lengthwise.
  10. Transfer the yolks to a bowl.
  11. Mash the yolks with the mayonnaise, mustard, relish, vinegar, salt, and pepper until smooth.
  12. Spoon the yolk mixture into the egg white halves.
  13. Sprinkle with paprika.
  14. Refrigerate for at least 20 minutes before serving.

Notes

For smooth filling, mash the yolks thoroughly before mixing in the other ingredients. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. Use vegan mayonnaise for a dairy-free variation.