Southern Deviled Eggs
The ultimate comfort food, Southern Deviled Eggs are creamy, tangy, and absolutely easy to make. Perfect as an appetizer or side dish, these delightful bites will have everyone coming back for more. Whether for a picnic, holiday gathering, or simple snack, these deviled eggs are a must-try!
Equipment
- Large Pot
- Peeler
- Chef's Knife
- Mixing Bowl
Ingredients
- 12 pieces large hard-boiled and peeled eggs
- 1.5 teaspoons good quality whole grain mustard
- 2 tablespoons chopped Wickles Wicked Pickles
- 0.5 cup mayonnaise (Hellmann's, Dukes or Blue Plate only)
- to taste Salt and pepper
- for garnishing paprika, pimentos, pickle relish, and black cracked pepper (Choose any or mix and match)
Instructions
- In a small bowl, combine the mustard, chopped pickles, mayonnaise, and the reserved egg yolks. Start mixing them gently until the mixture is smooth and well combined.
- Once the mixture is smooth, lay the egg whites aside on a separate plate. It’s important to keep them separate so you can fill them later without making a mess.
- Using a fork, mash the egg yolk mixture until it’s completely smooth. This is your filling, and it should be a lovely, creamy texture. Make sure there are no lumps.
- Next, using a teaspoon, carefully spoon the yolk mixture into the halved egg whites. Take your time here, as it’s important to fill them generously.
- Arrange the filled egg halves on a serving plate or in a specialized egg dish if you have one. Make them look nice and presentable.
- Finally, it’s time to garnish! Sprinkle your choice of paprika on top of each filled egg.
Notes
Never freeze deviled eggs. They become weepy and saggy after about 2 to 3 days. Make only what you will eat in a day or two. For a hotter deviled egg, add a dash more cayenne to the mix.