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Classic Southern Deviled Eggs

Southern deviled eggs recipe made with creamy yolk filling, sweet pickle relish, mustard, and a touch of vinegar. Spoon the smooth filling into halved egg whites and finish with paprika for a classic appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
standing, cooling, and chilling 47 minutes
Total Time 1 hour 12 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Southern
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • 2 qt water
  • 2 cup ice
For the filling
  • 0.25 cup mayonnaise
  • 1 tbsp sweet pickle relish drained
  • 1 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 0.125 tsp salt
  • 0.125 tsp ground black pepper
For the garnish
  • 0.25 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

Cook the eggs
  1. Place the eggs in a 3-quart saucepan and add the water.
  2. Bring to a full boil over high heat.
  3. Remove the pan from the heat and cover it.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl of cold water with the ice for 5 minutes.
  6. Peel the eggs and cut them in half lengthwise.
  7. Transfer the yolks to a medium bowl.
Make the filling
  1. Mash the yolks with the mayonnaise, relish, mustard, vinegar, salt, and pepper until creamy.
Fill and garnish
  1. Spoon the filling into the egg white halves.
  2. Sprinkle the paprika over the eggs.
  3. Refrigerate for at least 30 minutes before serving.

Notes

For a smooth filling, mash the yolks thoroughly before mixing in the other filling ingredients. Store covered in the refrigerator for up to 2 days; do not freeze.