Yield: 12 Deviled Eggs
Southern Deviled Eggs
These easy, creamy, and tangy Southern Deviled Eggs taste just like the ones you remember! Make a batch and watch them disappear in seconds! They are the perfectly poppable appetizer (or side) and it's truly impossible to enjoy just one -- we know from experience!
Ingredients
- 6 large hard boiled eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon dill relish
- ¼ teaspoon salt
- ½ teaspoon pepper
- paprika, or smoked paprika, optional garnish
- minced chives, optional garnish
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Instructions
- Peel eggs and slice in half lengthwise. Using a spoon, scoop out the yolks into a medium size bowl and set the egg whites on a platter.
- Mash yolks with a fork until crumbled.
- Mix in mayonnaise, Dijon mustard, relish, salt and pepper.
- Using a spoon fill egg whites with egg yolk mixture.
- Garnish with paprika and chives, if desired, before serving.
Notes
Make Ahead + Storage: While these eggs are best served within the first 24 hours, they’ll stay good in your fridge for up to 5 days! Just make sure to keep them stored in an airtight food storage container in the fridge so they don’t spoil.
Nutrition
Serving: 1deviled egg, Calories: 32kcal, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 2mg, Sodium: 95mg