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
- 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.
- 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.
- Fill the Egg Whites:
- Spoon or pipe the yolk mixture back into the hollowed egg white halves, distributing it evenly.
- 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
- 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.
- Smooth Filling: For an extra smooth filling, press the egg yolks through a fine-mesh sieve before mixing with the other ingredients.
- Piping the Filling: Use a piping bag fitted with a star tip to fill the egg whites for a decorative presentation.