Description
Classic Southern Deviled Eggs are a creamy and tangy appetizer perfect for family gatherings and holiday parties. Made with hard-boiled eggs, Dijon mustard, mayonnaise, and dill relish, these bites offer a perfect balance of flavors topped with a sprinkle of paprika for that authentic southern touch.
Ingredients
Scale
Eggs
- 6 eggs
Filling
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoon dill relish (drained to minimize liquid)
- Pepper to taste
Garnish
- Sprinkle of paprika for serving
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover them with water so there is about an inch of water above the eggs. Add a teaspoon of salt to the water to help with peeling later. Set the pot over medium-high heat and bring to a rolling boil. Once boiling, remove from heat, cover the pot, and let the eggs sit for 10 minutes.
- Cool the eggs: Remove the eggs from the pot and transfer them to an ice bath to cool completely. This helps stop the cooking process and makes peeling easier.
- Peel and prepare: Peel the cooled eggs carefully and slice them in half lengthwise. Gently remove the yolks and place them into a medium bowl. Mash the yolks until smooth and creamy with minimal lumps.
- Mix the filling: Add the Dijon mustard, drained dill relish, mayonnaise, and pepper to the mashed yolks. Mix thoroughly until the mixture is well combined and creamy.
- Fill the egg whites: Spoon or pipe the yolk mixture evenly into the hollowed-out egg whites.
- Garnish and serve: Sprinkle a pinch of paprika over the filled eggs for color and extra flavor. Serve immediately and enjoy!
Notes
- Using a teaspoon of salt in the boiling water helps eggs peel easier.
- Be sure to drain the dill relish well to avoid watery filling.
- For a smoother filling, you can use a piping bag to fill the egg whites.
- These deviled eggs are best served chilled and can be prepared a few hours in advance.
- Try substituting mayonnaise with Greek yogurt for a lighter version.
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
