Southern Deviled Eggs
This Southern Deviled Eggs recipe is a classic appetizer for family gatherings and picnics. The eggs are filled with a creamy, delicious filling - perfect finger food!
Servings: 24 deviled eggs
Calories: 55kcal
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 1 Tbsp Dijon mustard can use yellow mustard
- 1 tsp lemon juice
- ½ tsp garlic powder
- 3 Tbsp dill pickle relish can use sweet relish if you prefer the sweetness
- ¼ tsp kosher salt
- ¼ tsp black pepper
- several dashes hot sauce optional
- paprika for garnishing
- sliced gherkin pickles for garnishing
Instructions
For the Eggs
- Note: This method for steaming the eggs makes it much easier to peel the shells off. Feel free to go the traditional route and cook the eggs in boiling water if you prefer!
- Using a saucepan with a steamer basket, add ~1” of water, or enough water to just reach the bottom of the steamer basket. If you don’t have a steamer basket, just fill the saucepan with ~½” of water.
- Place the pot over high heat until water begins to boil.
- Remove pot from heat and gently place eggs in the basket (or directly into the hot water if you don’t have a basket).
- Cover pot with lid and place it back over medium-high heat.
- Cook eggs for 15 minutes. (Note: If your eggs are stacked on top of each other in a double layer, cook for 17 minutes instead.)
- Transfer eggs into a bowl of cold water to let them cool completely.
For the Filling
- Peel the eggs and slice each egg in half lengthwise.
- Gently remove the egg yolks and place in a separate bowl. Set egg whites aside for later.
- Add the mayonnaise, mustard, lemon juice, garlic powder, pickle relish, salt and pepper to the bowl with the egg yolks. Using a fork, mash the egg yolks and stir until yolk mixture is creamy and well combined.
- Spoon deviled egg filling back into the egg whites.
- Garnish with hot sauce, paprika and/or sliced gherkin pickles.
- Cover and refrigerate filled eggs for 1-2 hours, or until chilled.
Nutrition
Calories: 55kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 103mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.4mg
