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Classic Southern Deviled Eggs

These creamy and zesty deviled eggs are perfect for gatherings or as a snack, featuring a delightful crunch with the addition of relish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large Large Eggs (boiled) Boil the eggs beforehand
  • 1/3 cup Duke’s Mayonnaise For a traditional flavor
  • 1 tbsp Dijon Mustard
  • 2 tbsp Wickle’s Pickles Relish
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Fresh Cracked Pepper
  • 1 dash Paprika For garnish
  • 1 tbsp Chives (finely cut for garnish) Add for decoration

Method
 

Preparation
  1. Carefully peel the boiled eggs and slice them in half lengthwise.
  2. Put the egg yolks in a large bowl and set the white halves aside.
  3. Mash the egg yolks with a fork until crumbly.
  4. Add Duke’s Mayo, Dijon mustard, Wickle’s pickles relish, kosher salt, and black pepper. Stir until creamy.
  5. Spoon the mixture into a piping bag or a plastic bag with the tip snipped off. Pipe into the halved egg whites.
Garnishing
  1. Plate the eggs, adding a sprinkle of paprika and fresh chives for garnish.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. For an ultra-smooth texture, blend the yolk mixture and consider using Greek yogurt instead of mayo for a tangy twist.