Classic Southern Deviled Eggs
Classic Southern deviled eggs are a timeless party favorite, creamy, tangy, and always welcome on a summer table. This version keeps the flavor familiar and balanced, with a smooth filling and a little extra charm for sharing.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon sweet pickle relish
- 1 teaspoon apple cider vinegar
- 0.125 teaspoon salt plus more to taste
- 0.125 teaspoon black pepper
- smoked paprika for garnish
- fresh chives or parsley finely chopped, optional
Instructions
- Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a gentle boil, then turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
- Transfer the eggs to an ice bath or run them under very cold water until fully cooled. Peel the eggs carefully, then slice each one in half lengthwise.
- Scoop out the yolks and place them in a bowl. Mash the yolks with mayonnaise, mustard, relish, vinegar, salt, and pepper until smooth and creamy.
- Spoon or pipe the filling back into the egg white halves. For a neater look, use a piping bag or a zip-top bag with the corner snipped off.
- Finish with a light dusting of smoked paprika and a little chopped chives or parsley if you like. Chill until ready to serve.