Traditional Southern Deviled Eggs
Transport your taste buds to a Southern backyard gathering with this recipe for Traditional Southern Deviled Eggs. These classic, crowd-pleasing appetizers are the perfect balance of creamy, tangy, and slightly sweet flavors, thanks to the addition of mayonnaise, yellow mustard, and a touch of sweet pickle relish. The hard-boiled egg yolks are whipped to a smooth, velvety filling with a hint of white vinegar and seasoned with paprika for a pop of color and spice. Garnished with fresh parsley and served chilled, these deviled eggs are an essential dish for picnics, potlucks, holiday tables, or any Southern-inspired feast. Simple to prepare and bursting with flavor, this recipe ensures each bite is as satisfying as it is nostalgic.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Yellow mustard
- 2 teaspoons Sweet pickle relish
- 1 teaspoon White vinegar
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
- 1 teaspoon Fresh parsley (optional, for garnish)
Instructions
Place the eggs in a medium saucepan and cover them with water, ensuring the water level is about 1 inch above the eggs.
Bring the water to a rolling boil over medium-high heat. Once boiling, remove the saucepan from heat, cover with a lid, and let the eggs sit for 10 minutes.
After 10 minutes, carefully transfer the eggs to a bowl of ice water to cool and stop the cooking process. Let them cool for 5 minutes.
Peel the eggs gently under running water to remove the shells. Pat them dry with a kitchen towel.
Slice each egg in half lengthwise and carefully scoop out the yolks into a small mixing bowl. Place the egg whites on a serving platter, cut side up.
Use a fork to mash the yolks into fine crumbles in the mixing bowl.
Add the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, salt, and ground black pepper to the yolks. Mix thoroughly until smooth and creamy.
Spoon or pipe the yolk mixture into the egg white halves, filling each cavity generously.
Lightly sprinkle paprika over the filled eggs for color and flavor. Add a sprig of fresh parsley on top of each egg for garnish, if desired.
Chill the deviled eggs in the refrigerator for at least 15 minutes before serving. Serve cold and enjoy!
Nutrition Facts
Calories |
120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 1.2 g | 0% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 1.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
