These simply Delicious Deviled Eggs are filled with a creamy center that's made with mustard, mayonnaise and sweet pickle relish. Simple flavors combine beautifully and result in a spectacular side dish or starter to take to your next potluck party.

Nostalgic Dishes and Simply Delicious Deviled Eggs

These simple Southern style deviled eggs are always eagerly expected at every family get-together that we have. In particular at the holidays, but, honestly it doesn't have to be a special occasion for these to be offered as a beloved side dish. The classic flavors and easy preparation is how my Mother, and both of my Grandmother's made their deviled eggs. Naturally, this is the recipe I turn to most often when I want to make deviled eggs for my family. After thoroughly chilling, I usually serve them with pimento stuffed olives or my Aunt Beulah's famous sweet pickles on the side.

Other Egg Dishes to Add to the Menu

Other eggcellent egg dishes you may like to try for the family from sandwiches and sliders to twice baked and

Mayonnaise free Avocado Egg Sala
Make sliders with my Deviled Egg Salad
Bacon Dill Deviled Eggs for the bacon fans at your table.
Twice Baked Potatoes with Spinach Bacon and Eggs for brunch.
Shrimp Remoulade Deviled Eggs from Southern Living.

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Simply Delicious Deviled Eggs

Prep Time15

Cook Time12

Chill Time2

Total Time27

Course: Appetizer, Side Dish

Cuisine: American

Keyword: simply-delicious-deviled-eggs

Servings: 20 servings

Calories: 56kcal

Author: Melissa Sperka

Ingredients

12 large eggs
⅓ cup real mayonnaise
2 tablespoon sweet pickle relish
2 teaspoon yellow mustard
2 teaspoon sugar
⅛ teaspoon dried dill or ½ teaspoon fresh dill chopped
salt and black pepper to taste
paprika
chopped parsley or fresh dill

Instructions

Place the eggs in a single layer, in a medium sized pot. Allow 1 inch water over the tops of the eggs.
Bring the water to a boil, and then lower the heat to medium. Simmer gently for around 12 minutes. Remove from the stove and allow to sit covered for 5 minutes.
Drain the hot water from the pot and fill with cold water. Allow the eggs to sit until they're cool enough to handle.
While the eggs are boiling, in a small mixing bowl, mix together the sweet relish, mayonnaise, mustard, sugar, dill, salt and pepper.
Peel the eggs, and slice each in half. Using a teaspoon, scoop the yolks into the bowl with the dressing.
Using a fork, mash two whole eggs and all of the egg yolks into the dressing mixture. Stir well. This will leave 20 shells to fill. Before filling, taste and adjust the salt, pepper and sweetness of the filling.
Using a teaspoon, fill the shells evenly and sprinkle each with paprika and chopped parsley or dill.
Chill for 2 hours prior to serving.

Notes

Using cold salted water decreases the chances of the shells breaking while the eggs are boiling. If a shell breaks anyway, I usually choose that one to chop and add to the filling, keeping the best shells for presentation.
When cooking the eggs, use a pot big enough so that the eggs can cook in a single layer. If you stack the eggs in a smaller pot, they won't cook evenly.

Nutrition

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