Southern Deviled Eggs

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword deviled-eggs, easy-deviled-eggs, southern-deviled-eggs

Prep Time 20

Cook Time 12

Chill time 4

Total Time 4 32

Servings servings

Calories 86kcal

Place eggs in a large pot in a single layer and cover with cold water. Bring to a rolling a boil then cover with a lid and turn off the heat. Allow to sit for 12 minutes.
Run eggs under cool water or plunge into an ice bath to cool more quickly. Cool just until they're easy to handle. Peel the eggs then use a sharp knife to slice each in half.
Remove the yolks using the tip of a teaspoon to a medium bowl. Peel and chop 2 whole eggs.
To the egg yolk mixture add mayonnaise, sweet relish, mustard, chives, dill, salt, pepper, garlic, vinegar and hot sauce. Mash the egg yolk mixture with a fork or a potato masher mixing until fully combined.
Divide deviled egg filling evenly among 20 egg whites. (You can use a teaspoon, a piping bag or a Ziploc storage bag with the corner snipped off, if desired.)
Sprinkle the tops with paprika and garnish with sprigs of dill. Store chilled for 4 hours before serving.

Mayonnaise - What is the Best Mayonnaise to Use for Deviled Eggs? My answer would be Dukes mayonnaise it's my favorite. I also use Hellman's and other well known brands frequently. Each brand has their own taste, so it depends entirely on your personal taste. You could also use Miracle Whip. on the direction I'm going with mix-ins and seasonings. You can certainly use your favorite brand of mayonnaise in this recipe.

Pickle Relish - It's traditional for deviled eggs in the South to have a hint of sweetness. You can make this recipe for deviled eggs using sweet relish or dill pickle relish. You could also use finely diced dill pickles or sweet pickles in this recipe, feel free to adapt to your taste.

Whole Eggs - Adding two whole eggs to the filling bulks up the texture. When making a full dozen of deviled eggs I always reserve 2 whole eggs for the filling. No skimpy deviled eggs are ever allowed in my kitchen. You may choose to fill all of the eggs, if you need 24 servings.

Protein - You may enjoy adding crispy bacon to the filling transforming them into bacon deviled eggs.

Mustard - Classic Southern deviled eggs would usually call for a simple prepared yellow mustard for the filling, such as French's. I love using Dijon and whole grain mustard from time to time, as well.

Mayo Alternatives - For the non-mayo fans at your table, you may consider replacing it with mashed avocado.

Spice - I love adding a few dashes of hot sauce to these eggs, they are "deviled" after all. You may replace the hot sauce with cayenne pepper, or omit it altogether.