Description
Southern Deviled Eggs are a creamy, tangy, and slightly sweet twist on the classic deviled egg recipe. Made with mayonnaise, Dijon mustard, sweet pickle relish, and a touch of vinegar, these eggs are packed with flavor and topped with a sprinkle of paprika for the perfect finishing touch. They’re an irresistible appetizer for holidays, potlucks, and family gatherings!
Ingredients
Scale
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
- Paprika, for garnish
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath and cool before peeling.
- Prepare the Eggs: Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Make the Filling: Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, salt, and black pepper. Mix until creamy.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed-out egg whites.
- Garnish and Serve: Sprinkle paprika over the top for a classic Southern touch. Serve immediately or refrigerate until ready to eat.