Southern Deviled Eggs

5 from 2 votes

These Southern Deviled Eggs are impressively creamy and fluffy. Serve them as an appetizer, party food, or picnic food. They're so pretty on the table and perfect for the taste buds!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: Southern

Servings: deviled eggs

Author: Precious

Ingredients

6 large eggs I prefer organic(brown) eggs
2 tablespoons mayo
1 teaspoon yellow mustard
2 teaspoons sweet relish
Pinch of salt
Generous pinch of ground black pepper
Paprika for garnishing
Red pepper flakes for garnishing
Chives or green onions for garnishing

Instructions

Place eggs in a pot then pour in water to completely cover the eggs. Place the pot on medium-high heat and bring to a boil. Once the water comes to a rolling boil, turn off the heat and let the eggs stay covered for 10 minutes.
While the eggs stay covered place cold water and ice in a bowl. Remove the eggs from the pot and place in the cold water and ice. Let them cool for about 5 minutes.
Remove the eggs and pat dry with paper towel. Gently crack the eggs and peel them.
Cut the hardboiled eggs into halves. Wet a paper towel or clean kitchen towel then wipe your knife on the towel after cutting each egg.
With the help of a butter knife or spoon, gently separate the yolks from the egg whites. Place all the yolks in a large bowl.
Mash the yolks with a fork until they are all crumbly.
Add the mayo and mix well. Add the mustard, sweet relish, salt and pepper then mix well. To make your mixture extra fluffy, beat it for a few seconds using an electric mixer.
Fill the egg whites with the yolk mixture. You could use a piping bag or a Ziploc bag cut into a piping bag to make your fillings appear neater.
Top the eggs with a few shakes of paprika and/or some chopped chives or red pepper flakes if you love heat.

Notes

1. You could use just one type of garnish or all 3! I use each garnish per 4 deviled eggs because I am a little extra and I think variety is lovely.

2. Make Ahead Advice. You could make deviled eggs a few hours ahead then store in a dish with a tight-fitting lid and store in the refrigerator. I do not recommend storing the prepared deviled eggs for more than a few hours a day.

If you want to make the deviled eggs days ahead, prepare the filling and store separately from the egg whites in the fridge. Both elements should be stored in airtight containers. Then fill the egg whites just before serving. I do not recommend storing the filling and the whites for more than 2 days in the fridge.

3. If you want a lot of heat in your deviled eggs, a pinch of cayenne pepper is great!

4. Other ingredients you could add to your deviled egg filling include garlic powder and onion powder.

*Nutritional information is per deviled egg.

Nutrition