Southern Deviled Eggs
The best southern deviled eggs with relish, mayo, yellow mustard, salt and pepper. That’s it. Topped little sprinkle of paprika and a secret ingredient softened salted butter. Perfect appetizer or side dish.
Servings: 10
Equipment
- Mixing Bowl
- Saucepan
- Fine Sieve or Strainer
- Rubber Spatula or Mixing Spoon
- Slotted Spoon
- Zipper Bag or Pastry Bag
- Ice Bath (bowl with ice and water)
- Deviled Egg Platter or Plate
Ingredients
- 10 large Eggs
- 2 tablespoon Sweet or Dill Relish
- 2 tablespoon Mayo
- 1 teaspoon Yellow Mustard
- 1 tablespoon Butter, salted and softened
- Salt, Pepper, and Paprika
Instructions
Cook The Eggs
- Place eggs into a saucepan. Fill with water about 2 inches above the eggs and bring to a boil.
- Cover with lid and remove from heat. Allow to sit for 10 minutes. Remove with a slotted spoon and transfer to an ice bath.
- Peel eggs and set aside.
Make The Deviled Eggs
- Slice eggs in half lengthwise. Remove the yolks into a strainer or sieve with a bowl under it. Place whites onto a deviled egg platter or plate.
- With a rubber spatula push yolks through strainer into the mixing bowl.
- Add mayo, butter, yellow mustard, relish, salt, and pepper. Use a spoon or spatula to mix well.Optional: Place egg yolk filling into a zipper or pipping bag.
- Squeeze or spoon filling into each egg white. Sprinkle with paprika and it's ready serve. Enjoy.