Description
Classic Southern Deviled Eggs are a creamy, tangy, and flavorful appetizer perfect for family gatherings and holiday parties. Made with hard-boiled eggs, mayonnaise, Dijon mustard, and dill relish, finished with a sprinkle of paprika for a touch of color and spice.
Ingredients
Scale
Eggs
- 6 eggs
Filling
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1½ tablespoon dill relish (try to avoid too much liquid)
- Pepper to taste
Garnish
- Sprinkle of paprika for serving
Instructions
- Hard boil the eggs: Place the 6 eggs in a pot and cover with water, with about an inch of water above the eggs. Add a teaspoon of salt to help with peeling. Bring the water to a rolling boil over medium-high heat. Once boiling, remove from heat, cover the pot, and let sit for 10 minutes.
- Cool and peel the eggs: Transfer the eggs to an ice bath to cool completely. Once cool, peel the eggs carefully and slice them in half lengthwise.
- Prepare the filling: Remove the yolks gently and place them in a medium bowl. Mash the yolks until creamy with minimal lumps. Add ¼ cup mayonnaise, 1 teaspoon Dijon mustard, 1½ tablespoon dill relish, and pepper to taste. Mix well until combined.
- Assemble the deviled eggs: Spoon or pipe the yolk mixture evenly into the egg white halves. Finish by sprinkling a bit of paprika on top for color and extra flavor.
- Serve: Arrange the deviled eggs on a platter and serve immediately or refrigerate until ready to enjoy.
Notes
- This Southern Deviled Eggs recipe with dill relish is a favorite at family gatherings and holiday parties.
- Adding a teaspoon of salt to the boiling water makes peeling the eggs easier.
- If you prefer a smoother filling, use a piping bag to fill the egg whites.
- Use relish with minimal liquid to avoid watery filling.
- You can adjust the amount of Dijon mustard and relish to taste for more tanginess.
Nutrition
- Serving Size: 1 serving
- Calories: 65 kcal
- Sugar: 0.1 g
- Sodium: 86 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.02 g
- Carbohydrates: 1 g
- Fiber: 0.05 g
- Protein: 3 g
- Cholesterol: 84 mg
