Southern Deviled Eggs

Get ready for the ultimate crowd-pleasing appetizer! These Southern Deviled Eggs are creamy, tangy, and packed with that classic flavor that’ll transport you straight to a sunny Sunday afternoon in Grandma’s kitchen.

What makes these deviled eggs special? It’s all in the perfect balance of creamy mayo, zippy Dijon, and that secret Southern touch – dill relish. Each bite delivers the ideal combination of smooth filling and tender egg white that’ll have everyone asking for your recipe.

Ingredients

• 6 large eggs
• ¼ cup mayonnaise (homemade preferred)
• 1 teaspoon Dijon mustard
• 1½ tablespoons dill relish, drained
• Fresh black pepper to taste
• Paprika for garnish

Steps

1. Place 6 eggs in a pot and cover with water by 1 inch. Add 1 teaspoon salt to help with peeling. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for exactly 10 minutes.
2. Immediately transfer eggs to an ice bath and cool for 5 minutes. The quick temperature change prevents that grayish ring around the yolk.
3. Gently peel eggs under cool running water – this helps remove shell fragments. Slice in half lengthwise with a sharp knife.
4. Remove yolks carefully (a gentle squeeze from the back helps), placing them in a medium bowl. Mash with a fork until completely smooth – any lumps will affect the filling’s texture.
5. Add ¼ cup mayo, 1 teaspoon Dijon, and 1½ tablespoons dill relish. Mix until silky smooth. Pro tip: Let mixture rest for 5 minutes to let flavors meld.
6. Transfer filling to a piping bag or use two spoons to fill egg whites. Garnish with paprika and chill for at least 30 minutes before serving.

Smart Swaps

• Replace mayo with Greek yogurt (1:1 ratio) for extra protein
• Use sweet relish instead of dill for a different flavor profile
• Try whole grain mustard for added texture

Make It Diabetes-Friendly

• Use light mayonnaise to reduce fat content by 50%
• Skip the relish to reduce carbs by 1g per serving
• Add finely diced celery for crunch without carbs
• Serve with raw vegetables instead of crackers

Pro Tips

• Room temperature eggs peel more easily than cold ones
• For perfectly centered yolks, store eggs on their sides overnight
• Make filling up to 24 hours ahead, but wait to fill whites until serving day