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Easy Classic Southern Deviled Eggs with Relish

These creamy, dreamy deviled eggs are a quick and delicious way to elevate any gathering, perfect for family picnics and holiday feasts.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Southern
Calories: 79
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 large Large Eggs, boiled
  • 1/3 cup Duke’s Mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 1 tbsp Dijon Mustard
  • 2 tbsp Wickle’s Pickles Relish Can substitute with finely chopped jalapeños for a kick.
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Fresh Cracked Pepper
  • A few dashes Paprika For garnish.
  • 1 tbsp Chives, finely cut for garnish

Method
 

Preparation
  1. Carefully peel the boiled eggs and slice them in half lengthwise.
  2. Put the egg yolks in a large bowl and set the white halves aside.
  3. Mash the egg yolks with a fork until crumbly.
  4. Add Duke’s Mayo, Dijon mustard, Wickle’s pickles relish, kosher salt, and black pepper. Stir until creamy.
  5. Spoon the mixture into a piping bag or a plastic bag with the tip snipped off. Pipe into the halved egg whites.
  6. Plate the eggs, adding a sprinkle of paprika and fresh chives for garnish.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. Avoid freezing as the texture may change. Timing is key: Boil your eggs for 9-12 minutes to avoid a gray ring around the yolk. Try adding hot sauce or crumbled bacon for an added crunch!