These deviled eggs are always a popular item. Add them to your charcuterie board or serve them as a snack or appetizer on their own. They are also an excellent source of protein and can balance a vegetarian dish nicely. The tangy sweet pickle relish adds flavor to the egg yolk mixture, and pimiento strips make an attractive garnish. I often use spicy chopped sweet pickles, such as Wickles or Bubbies, which can add a pleasant pop of heat.
Recipe Variations
- Relish: Spicy relish or chopped pickles are good substitutes, or use a dill relish or chopped dill pickle or cornichons.
- Mustard: Replace the Dijon with yellow mustard.
- Garnish: Instead of pimiento slices, garnish the deviled eggs with pickle slices, olive halves, or herbs.
Southern-Style Deviled Eggs
Elevate your appetizer menu with these southern-style deviled eggs. Packed with flavor and protein, they’re a hit at any party.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Snacks, Appetizers, Eggs
- Cuisine: Southern
Ingredients
Scale
- 7 large eggs
- 3 to 5 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard, or to taste
- 1 tablespoon sweet pickle relish
- Dash hot sauce, or pinch of cayenne, optional
- Salt and freshly ground black pepper, to taste
- paprika, optional
- pimiento strips, for garnish, optional
Instructions
- Boil and Peel the Eggs: Place the eggs in a medium saucepan and cover with water about 1 inch above the eggs. Cover the pan and bring the eggs to a full boil. Remove the pan from the heat and let stand for 14 to 16 minutes. Pour off the hot water and cover the eggs with cold water. When cool enough to handle, peel.
- Prepare the Filling: Slice 6 of the eggs in half, lengthwise. Turn the yolks into a medium bowl with the remaining unsliced egg. Mash until fairly smooth. Add 3 tablespoons of mayonnaise, mustard, relish, and hot sauce (if using). Mix well, adding more mayo, as needed for moistness. Taste and season with salt and pepper.
- Fill the Eggs: Use a teaspoon or small scoop to fill the egg white halves and place them in a plate designed for deviled eggs or nestle them on lettuce or spring greens on a serving plate.
- Garnish: Sprinkle with paprika or place pimiento strips on the tops of the eggs.
