Description
Classic Southern Deviled Eggs featuring a creamy, tangy filling with a hint of smoky paprika and sweet pickle relish, perfect as a flavorful appetizer or snack.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon smoked paprika, plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped green onion (optional)
Garnish
- Fresh parsley or dill for garnish (optional)
Instructions
- Boil the eggs: Place the eggs in a large saucepan and cover them with cold water, about an inch above the eggs. Bring to a boil on medium-high heat.
- Cook off heat: Once boiling, cover the pot and remove it from heat. Let the eggs sit in hot water for 12 minutes to cook through gently.
- Cool the eggs: Drain the hot water and transfer eggs into an ice water bath. Let them cool for at least 5 minutes to stop cooking and make peeling easier.
- Peel the eggs: Gently crack the shells and peel under running water to keep eggs intact and remove shells smoothly.
- Halve and separate: Slice each egg in half lengthwise and carefully remove yolks to a mixing bowl. Arrange egg whites on a serving platter.
- Prepare yolk filling: Mash yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, smoked paprika, salt, and black pepper. Mix until smooth and well combined.
- Add optional green onion: Fold in finely chopped green onion to add a fresh flavor boost, if using.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves, filling generously.
- Garnish: Sprinkle smoked paprika over filled eggs and top with parsley or dill sprig if desired for presentation.
- Serve or store: Serve immediately or refrigerate until ready to serve to keep fresh.
Notes
- Peeling eggs under running water helps remove shells more easily.
- Use fresh eggs for best texture, but slightly older eggs peel easier.
- Mayonnaise choice affects creaminess—try full-fat for richer flavor.
- Deviled eggs can be prepared a day ahead and refrigerated.
- Add paprika garnish just before serving to keep color vibrant.
- Optional green onions add mild pungency but can be omitted.
