Southern Deviled Eggs
Yield: 12 servings
Calories: 74kcal
Delicious Southern-style deviled eggs with a special blend of spices to create the perfect balance of creamy, tangy, and spicy flavors.
Ingredients
- 6 large hard-boiled eggs
- ¼ cup (60 ml) mayonnaise
- 1 ½ tablespoons (20 g) sweet pickle relish
- 2 teaspoons (10 ml) yellow mustard
- ½ teaspoon hot sauce
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- paprika, sweet or hot, for garnish
- gherkins, sliced for garnish
- dill leaves, for garnish
Instructions
- Prepare the Eggs - Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl. Use a fork to crumble the egg yolks.
- Make the Filling - To the egg yolks, add mayonnaise, relish, mustard, hot sauce, salt, and pepper. Mix until smooth.
- Fill the Eggs - Transfer the mixture to a piping bag fitted with a large star tip. Pipe into each egg half. Alternatively, spoon the mixture in.
- Serve - Top with paprika, sliced gherkin, and dill leaves. Immediately transfer to a platter or refrigerate until ready to serve.
Notes
- To Make Hard-boiled Eggs: Fill a pot with water to cover the eggs by 1 inch once added. Bring to a low boil at 200°F (93°C), do not go above. Add the eggs and boil for 30 seconds. Cover and reduce heat to low. Cook for 12 minutes. Alternatively, steam for 13 minutes. Immediately transfer to an ice bath for 15 minutes.
- Spicer Deviled Eggs: Increase the hot sauce to taste. Garnish with cayenne pepper or hot paprika.
- Make Ahead: Hard-boiled eggs can be made a week in advance. The filling can be prepared two days in advance.
- Storing: Refrigerate in an airtight container for up to 2 days.
Nutrition
Calories: 74kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 114mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.3mg
Recipe Link
Recipe Video