Description
This Southern Deviled Eggs recipe offers a classic and creamy appetizer with a perfect balance of tangy mustard, sweet relish, and a hint of smoky paprika. Ideal for gatherings or as a simple snack, these deviled eggs are easy to prepare and always a crowd-pleaser.
Ingredients
Scale
Eggs
- 6 large eggs, hard-boiled and peeled
Filling
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp sweet relish
- ½ tsp hot sauce (optional)
- Salt and pepper, to taste
Garnish
- Smoked paprika, for garnish
- Optional: chopped green onions or parsley for garnish
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes. Afterward, drain the hot water and cool the eggs quickly in cold water or an ice bath to stop the cooking process and make peeling easier.
- Peel and Slice: Once the eggs are cooled, peel off the shells gently. Slice each egg in half lengthwise. Carefully remove the yolks and place them into a mixing bowl, setting the egg whites aside for filling.
- Make the Filling: Mash the yolks with a fork until crumbly. Add mayonnaise, yellow mustard, sweet relish, and optional hot sauce. Season the mixture with salt and pepper to taste. Mix thoroughly until the filling is smooth and creamy.
- Fill the Egg Whites: Using a spoon or piping bag, fill each egg white half generously with the yolk mixture, shaping it neatly to cover the cavity completely.
- Garnish and Serve: Lightly sprinkle smoked paprika over the filled eggs for a smoky flavor and vibrant color. Optionally, garnish with chopped green onions or parsley. Serve the deviled eggs chilled or at room temperature for best taste.
Notes
- For easier peeling, use eggs that are at least a week old.
- You can customize the heat level by adjusting or omitting the hot sauce.
- Deviled eggs can be prepared a day ahead and stored covered in the refrigerator.
- To pipe the filling neatly, use a pastry bag fitted with a star tip or a zip-top bag with the corner snipped off.
- If you prefer a tangier filling, add a splash of white vinegar or pickle juice.
