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Classic Southern Deviled Eggs

Classic Southern deviled eggs combine creamy mashed yolks with mayonnaise, sweet pickle relish, and yellow mustard. Fill the egg whites, finish with paprika, and chill for at least 30 minutes before serving.
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Prep Time 15 minutes
Cook Time 10 minutes
standing and chilling 52 minutes
Total Time 1 hour 17 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Southern
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 6 eggs large
  • 0.25 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 0.5 tsp granulated sugar
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.25 tsp paprika

Method
 

  1. Place the eggs in a medium saucepan in a single layer.
  2. Cover the eggs with cold water by 1 inch.
  3. Bring the water to a full boil over medium-high heat.
  4. Remove the pan from the heat and cover it.
  5. Let the eggs stand for 12 minutes.
  6. Transfer the eggs to a bowl of ice water for 10 minutes.
  7. Drain and peel the eggs.
  8. Halve the eggs lengthwise.
  9. Place the yolks in a bowl and arrange the whites on a serving platter.
  10. Mash the yolks until finely crumbled.
  11. Add the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, granulated sugar, kosher salt, and black pepper to the yolks.
  12. Stir the yolk mixture until smooth.
  13. Spoon or pipe the filling into the egg whites.
  14. Sprinkle the eggs with paprika.
  15. Refrigerate, covered, for at least 30 minutes before serving.

Notes

For a smooth filling, mash the yolks finely before stirring in the other ingredients. Refrigerate covered for up to 2 days for best texture; do not freeze. For a lower-sugar version, reduce or omit the granulated sugar.