Paula Deen’s Southern Deviled Eggs Recipe

Deviled eggs are a classic Southern appetizer, and Paula Deen’s recipe adds a delightful twist with sweet pickle relish and a touch of mustard.

Ingredients

• 7 large hard-boiled eggs, peeled
• 1 teaspoon yellow mustard
• 1½ tablespoons sweet pickle relish
• ¼ cup mayonnaise
• Salt and freshly ground black pepper, to taste
• Paprika, for garnish
• Sliced sweet gherkin pickles and pimentos, for garnish (optional)

Instructions

1. Prepare the Eggs:
   • Slice the hard-boiled eggs in half lengthwise.
   • Carefully remove the yolks and place them in a medium bowl.
   • Arrange the egg white halves on a serving platter.
2. Make the Filling:
   • Using a fork, mash the egg yolks until they reach a crumbly consistency.
   • Add the mustard, sweet pickle relish, and mayonnaise to the mashed yolks.
   • Mix until smooth and creamy.
   • Season with salt and freshly ground black pepper to taste.
3. Fill the Egg Whites:
   • Spoon or pipe the yolk mixture back into the hollowed egg white halves, distributing it evenly.
4. Garnish and Serve:
   • Lightly sprinkle paprika over the filled eggs for a touch of color and flavor.
   • For additional garnish, top each egg with a small slice of sweet gherkin pickle and a pimento, if desired.
   • Serve immediately, or cover and refrigerate until ready to serve.

Tips for Perfect Deviled Eggs

1. Boiling the Eggs: To ensure easy peeling, place eggs in a single layer in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let stand for 15 minutes. Drain and transfer eggs to an ice bath to cool before peeling.
2. Smooth Filling: For an extra smooth filling, press the egg yolks through a fine-mesh sieve before mixing with the other ingredients.
3. Piping the Filling: Use a piping bag fitted with a star tip to fill the egg whites for a decorative presentation.