I have never made a deviled egg.
In truth, it’s because I don’t eat them. I am not a big wiggly egg fan (unless they are farm fresh and scrambled hard) or a fan of pickles or mayonnaise, which pretty much counts me out for the whole Deviled Egg experience. But my loved ones love deviled eggs and it was a personal request from Dad & his brother, that Mom and I make a couple dozen for the family Easter table this past weekend. And, I love the challenge and adventure of trying a new recipe, but not too difficult of one, so I was all in!
I made a version from Southern Living Magazine, a longtime trusted recipe source of mine, and, if I do say so myself (and I do!), they were a hit and every bit as delicious as promised!
… or so I was told…
So here we go!
Classic Southern Deviled Eggs
- 12 eggs, hard boiled
- 1/4 cup mayonnaise
- 3-4 tablespoons sweet pickle relish
- 2 tsp prepared mustard
- 1/4 tsp salt
- 1/8 tsp pepper
- Sprinkling of Paprika, optional
After hard boiling and peeling your eggs, chill your eggs at least 1 hour, or overnight. Which is exactly what I did.
Slice eggs in half and place egg yolks into a separate bowl.
They slice so beautifully when they are this cold and firm.
Be sure to use a really sharp knife and wipe down the blade a few times so you get nice, clean cuts.
Mix the yellow part with the mayo, pickle relish, mustard, salt, and pepper and mix until thoroughly combined and creamy.
Spoon or pipe or dollop (everyone has their own method) the creamy egg yolk mixture back into the egg white cups. Sprinkle with paprika, if desired.
And of course, I couldn’t resist a little paprika garnish!
Isn’t it amazing how much more appealing they look afterwards?
Plus, it’s a classic look.
Refrigerate the eggs until ready to serve.
I think you will enjoy these, and if not for an Easter or spring celebration, than any other day. They are a great for summertime picnics, a great snack to keep in the fridge when hunger strikes, or even as an appetizer on a random Wednesday night.