Description
Classic Southern Deviled Eggs combine creamy mashed yolks with dill relish and a hint of Dijon mustard, making a perfect appetizer or side for any gathering or holiday party.
Ingredients
Scale
Eggs
- 6 eggs
Filling
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoon dill relish (try not to get too much of the 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 them. Add a teaspoon of salt to the water to help the eggs peel quicker. Set the pot over medium-high heat and bring the water to a rolling boil. Once boiling, remove the pot from heat, cover it, and let the eggs sit for 10 minutes.
- Cool and peel: Remove the eggs from the hot water and place them in an ice bath to cool completely. Once cooled, peel the eggs carefully.
- Prepare the filling: Slice the peeled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Mash the yolks until creamy with very few lumps remaining.
- Mix ingredients: Add the Dijon mustard, dill relish, mayonnaise, and pepper to the mashed yolks. Mix thoroughly until well combined and smooth.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves evenly.
- Garnish and serve: Sprinkle a light dusting of paprika over the filled deviled eggs. Serve immediately and enjoy!
Notes
- This Southern Deviled Eggs recipe with dill relish is a classic favorite, perfect for family gatherings and holiday celebrations.
- Using a teaspoon of salt in the boiling water helps the eggs peel more easily.
- Be cautious with the amount of relish liquid to prevent the filling from becoming too runny.
- For easy filling, use a piping bag or a zip-top bag with a corner snipped off.
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
