Southern Deviled Eggs Recipe with Relish
You and your family will absolutely love how delicious these southern deviled eggs with relish are that make for the perfect appetizer.
Ingredients
- 6 large hard-boiled eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons sweet relish or chopped bread and butter pickles
- Dash of hot sauce
- salt and pepper to taste
- paprika, dill, or chives for garnish
Instructions
- Slice the hard-boiled eggs in half longways and place the yolks in a medium-size bowl. Feel free to add the whites to your serving dish.
- Mash the yolks using a fork until it becomes like a small crumble. Add in the mayonnaise, mustard, relish, hot sauce, salt, and pepper and mix well until combined and as smooth as possible. You can use a whisk or spoon. See notes about the food processor.
- Evenly divide the yolk filling between the 12 egg white halves using a spoon into each egg white.
- Garnish with paprika, chopped fresh dill, or chives.
Notes
The difference between good deviled eggs and great ones comes down to the texture of the filling. I mash the yolks completely before adding anything else, and I make sure everything is mixed until it is smooth and creamy. If you rush this step and leave chunks of yolk in the filling, the texture will be off and the flavor will not be nicely distributed.
Food processor shortcut: If you want the absolute smoothest filling, add all the yolk filling ingredients except the relish to a food processor and process until smooth. Then fold in the relish by hand. This is the fastest way to get a perfect consistency.
Microplane the yolks: For a finer crumble without a food processor, try grating the yolks on a Microplane. It breaks them down into an almost powdery texture that mixes beautifully with the other ingredients.
Pipe for presentation: A piping bag with a star tip makes these look like they came from a catering spread. It takes an extra minute but the visual difference is worth it, especially for holidays.
Do not over-season: The relish, mustard, and hot sauce all bring their own salt and flavor. I always taste the filling before adding extra salt because it is easy to overdo it.
Make-Ahead: You can make these up to 1 day ahead of time.
How to Store: Cover and keep refrigerated for up to 4 days. These will not freeze well.
Nutrition
Calories: 74kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 95mgSodium: 86mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 164IUVitamin C: 1mgCalcium: 13mgIron: 1mg