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5
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Southern Deviled Eggs Recipe
Southern deviled eggs are a classic finger food! Be ready for guests in a snap with this easy deviled eggs recipe!
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
12
deviled eggs
Calories:
73
kcal
Author:
Becky Hardin
Ingredients
6
hard boiled eggs
¼
cup
mayonnaise
1½
tablespoons
sweet pickle relish
1
teaspoon
Dijon mustard
Kosher salt and ground black pepper
to taste
Ground paprika
for garnish
Chopped fresh dill
optional, for garnish
Instructions
Peel the eggs and rinse them well. Cut the eggs in half lengthwise.
6 hard boiled eggs
Carefully remove yolks and place in a bowl, reserving the whites on a serving plate.
Use a fork to mash yolks. Stir in mayonnaise, relish, and mustard. Season with salt and pepper to taste.
¼ cup mayonnaise,
1½ tablespoons sweet pickle relish,
1 teaspoon Dijon mustard,
Kosher salt and ground black pepper
Spoon or pipe yolk mixture into egg whites. Garnish with paprika and chopped dill. Cover and chill until ready to serve.
Ground paprika,
Chopped fresh dill
Video
Notes
Older eggs peel better than fresh eggs.
Peel eggs under cool running water, allowing the water to slip between the shell and the egg while peeling off the shell.
For an extra smooth filling, pulse it in a food processor or blender.
Spoon the filling into the eggs or place it in a piping bag or Ziplock bag with the corner cut off to fill more neatly.
Storage:
Store deviled eggs in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving:
1
deviled egg
|
Calories:
73
kcal
|
Carbohydrates:
1
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
95
mg
|
Sodium:
274
mg
|
Potassium:
34
mg
|
Fiber:
0.04
g
|
Sugar:
1
g
|
Vitamin A:
156
IU
|
Vitamin C:
0.02
mg
|
Calcium:
13
mg
|
Iron:
0.3
mg