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Southern Deviled Eggs

Southern deviled eggs pair tender egg whites with a creamy yolk filling flavored with sweet pickle relish, yellow mustard, and a touch of vinegar. A dusting of paprika finishes this classic, chilled appetizer.
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Prep Time 10 minutes
Cook Time 12 minutes
Chilling 5 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Southern
Calories: 136
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • 3 qt water divided
  • 2 cups ice
For the filling
  • 0.25 cup mayonnaise
  • 1 tbsp sweet pickle relish drained
  • 1 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 0.5 tsp sugar
  • 0.125 tsp salt
  • 0.125 tsp black pepper
For the garnish
  • 0.125 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

Boil and cool the eggs
  1. Place the eggs in a single layer in a 3-quart saucepan.
  2. Add 2 quarts cold water, enough to cover the eggs by 1 inch.
  3. Bring the water to a boil over medium-high heat.
  4. Cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
  5. Meanwhile, combine 4 cups cold water and the ice in a large bowl.
  6. Transfer the eggs to the ice bath and chill for 5 minutes.
  7. Peel and halve the eggs lengthwise.
  8. Scoop the yolks into a medium bowl and arrange the whites cut side up on a serving plate.
Make the filling
  1. Mash the yolks with the mayonnaise, relish, mustard, vinegar, sugar, salt, and pepper until creamy.
Fill and garnish
  1. Spoon the filling into the egg-white halves and dust with paprika.

Notes

For easier peeling, transfer the eggs directly to the ice bath after they stand. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. Use vegan mayonnaise for a plant-based filling, noting that the eggs themselves are not plant-based.