Southern Style Deviled Eggs Recipe
Deviled eggs are a timeless classic that never fails to impress at potlucks and parties. This Southern-style recipe combines simple, familiar ingredients to create a creamy, delectable filling that is always a hit.
Here’s how to make these beloved appetizers that tend to disappear from the platter as soon as they arrive.
Southern Style Deviled Eggs are the perfect combination of creamy, tangy, and slightly spicy. This recipe is reliable for any gathering, ensuring you have a go-to appetizer that’s both simple to make and guaranteed to please.
Enjoy the burst of flavors that has made this dish a party favorite for generations!
Ingredients:
- 6 large hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon hot sauce
- 1 tablespoon sweet pickle relish
- Paprika, for dusting (optional)
- Kosher salt and freshly ground black pepper, to taste
Preparation:
- Prepare the Eggs:
- Carefully peel the hard-boiled eggs. Once peeled, slice each egg in half lengthwise.
- Gently remove the yolks and place them in a medium bowl. Set the egg white halves on a platter, hollow-side up.
- Make the Filling:
- Using a fork, mash the egg yolks until they are crumbled.
- To the yolks, add mayonnaise, yellow mustard, hot sauce, and sweet pickle relish. Season with kosher salt and freshly ground black pepper to taste.
- Stir and mash the mixture until smooth and creamy.
- Fill the Egg Whites:
- Spoon or pipe the yolk mixture back into the cavities of the egg white halves. Make sure to fill them generously for a nice, rounded appearance.
- Garnish:
- Lightly dust the tops of the filled eggs with paprika for a touch of color and a hint of sweet, smoky flavor. This step is optional but adds a beautiful finish to the eggs.
- Serve:
- Arrange the deviled eggs on a serving platter. They can be served immediately or refrigerated until ready to serve. The eggs are best enjoyed the same day they are made to maintain their freshness and creamy texture.