Description
Classic Southern Deviled Eggs with a creamy filling of mayo, Dijon mustard, and dill relish, topped with a sprinkle of paprika. Perfect as a nostalgic appetizer or party favorite.
Ingredients
Scale
Eggs
- 6 eggs
Filling
- 1/4 cup mayo
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoon dill relish (try not to get too much liquid)
- Pepper to taste
- Sprinkle of paprika for serving
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover with water about an inch above. Add a teaspoon of salt to help with peeling. Bring to a rolling boil over medium-high heat. Remove from heat, cover, and let sit for 10 minutes.
- Cool the eggs: Transfer the eggs to an ice bath to cool completely, which stops cooking and makes peeling easier.
- Peel and halve eggs: Peel the cooled eggs carefully, then slice each egg in half lengthwise. Remove yolks gently and place them in a medium bowl.
- Prepare the filling: Mash the yolks until creamy with minimal lumps. Add Dijon mustard, dill relish, mayo, and pepper. Mix thoroughly to combine.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves evenly.
- Garnish and serve: Sprinkle paprika on top for color and flavor. Serve chilled and enjoy!
Notes
- This recipe is a Southern favorite, ideal for family gatherings and holiday celebrations.
- Using a teaspoon of salt in the boiling water makes peeling eggs easier.
- Try not to add too much liquid from the dill relish to keep the filling from becoming runny.
- You can garnish with fresh herbs or paprika for extra flavor and presentation.
Nutrition
- Serving Size: 1 serving
- 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
