Southern Deviled Eggs
This Southern Deviled Eggs recipe with relish is an all time favorite and perfect for family get togethers and holiday parties!
Servings: 12
Ingredients
- 6 eggs
- ¼ cup mayo LOVE homemade mayo in this recipe
- 1 teaspoon dijon mustard
- 1 ½ tablespoon dill relish try not to get too much of the liquid*
- Pepper to taste*
- Sprinkle of paprika for serving
Instructions
- Hard boil your eggs: put the eggs in a pot and cover them with water so that there's about an inch of water above the eggs. I've found that a teaspoon of salt in the water helps the eggs to peel quicker. Set the pot over medium hight heat and bring to a rolling boil. Once at a boil, remove from the heat, cover, and let sit for 10 minutes. Remove the eggs from the pot and place them in an ice bath to cool completely.6 eggs
- Peel your cooled eggs and slice them in half lengthwise. Gently remove the yolks and place in a medium bowl. Mash the yolks until they're creamy and very few lumps remain.
- Add the dijon, relish, mayo, and pepper to the yolks and mix well to combine.¼ cup mayo, 1 teaspoon dijon mustard, 1 ½ tablespoon dill relish, Pepper to taste*
- Spoon the mixture into the egg whites and sprinkle with a bit of paprika. Serve and ENJOY!Sprinkle of paprika for serving
Notes
*There's enough salt in the mustard, mayo, and salt that you shouldn't need to add any extra but adjust to your preferences.
*If you don't have dill relish, you can actually just finely chop up a pickle and mix in that plus about 1 teaspoon of the pickle juice. It's not quite as good but works in a pinch :D
Nutrition
Calories: 65kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 86mg | Potassium: 33mg | Fiber: 0.05g | Sugar: 0.1g | Vitamin A: 125IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.4mg
