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Southern Deviled Eggs

Southern Deviled Eggs

Southern Deviled Eggs are a classic dish featuring silky smooth yolk filling with sharp, nostalgic crunch from sweet pickle relish. This recipe creates a vibrant, eco-conscious take on the traditional snack, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 halves (6 eggs) servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh chives, chopped
  • sea salt and black pepper to taste
  • 1 teaspoon pickle brine

Method
 

  1. Boil the Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, remove from heat, cover, and let sit for 12 minutes.
  2. The Ice Bath: Transfer eggs to a bowl filled with ice and cold water to stop cooking.
  3. Peeling: Crack shells and peel them under cool running water, then pat dry.
  4. Slice and Separate: Cut eggs in half lengthwise, remove yolks into a bowl, and arrange whites on a platter.
  5. Create the Filling: Mash yolks and mix with mayonnaise, mustard, relish, and pickle brine until smooth.
  6. Pipe and Garnish: Fill egg whites with yolk mixture using a piping bag and garnish with smoked paprika and chives.

Notes

You can prepare the yolk mixture in advance but avoid filling the egg whites until just before serving to maintain texture.