Description
Classic Southern Deviled Eggs made creamy with mayo, tangy dijon mustard, and dill relish, perfect for family gatherings and holiday parties.
Ingredients
Scale
Eggs
- 6 eggs
Filling
- ¼ cup mayo
- 1 teaspoon dijon mustard
- 1 ½ tablespoon dill relish (try not to get too much of the liquid)
- Pepper to taste
Garnish
- Sprinkle of paprika for serving
Instructions
- Hard boil eggs: Put the eggs in a pot and cover them with water so that there's about an inch of water above the eggs. Add a teaspoon of salt to the water to help with peeling. Set the pot over medium-high heat and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 10 minutes.
- Cool and peel eggs: Remove the eggs from the pot and place them in an ice bath to cool completely. Once cooled, peel the eggs carefully.
- Prepare filling: Slice the peeled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Mash the yolks until creamy with very few lumps remaining.
- Mix filling: Add dijon mustard, dill relish (drained of excess liquid), mayo, and pepper to the mashed yolks. Mix well until combined and creamy.
- Fill egg whites: Spoon the yolk mixture back into the egg white halves evenly.
- Serve: Sprinkle a bit of paprika over the filled eggs for garnish. Serve immediately and enjoy!
Notes
- This recipe is a Southern classic, perfect for family get togethers and holiday parties.
- Adding a teaspoon of salt to the boiling water helps the eggs peel more easily.
- Try to drain excess liquid from the dill relish to avoid watery filling.
- Use fresh eggs for best results, but older eggs peel easier after boiling.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 65 kcal
- Sugar: 0.1 g
- Sodium: 86 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.02 g
- Carbohydrates: 1 g
- Fiber: 0.05 g
- Protein: 3 g
- Cholesterol: 84 mg
