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Southern Deviled Eggs

Classic Southern Deviled Eggs featuring a creamy filling with a hint of tang from Dijon mustard and fresh dill relish, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Southern
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Fresh eggs for hard boiling.
  • 1/4 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
  • 1 tablespoon Dijon mustard Adds a tangy flavor.
  • 2 tablespoons dill relish For a classic Southern touch.
  • to taste Salt and pepper Season to preference.
  • for garnish Paprika Sprinkle on top before serving.

Method
 

Preparation
  1. Hard-boil the eggs and let them cool before peeling.
  2. Cut the eggs in half and remove the yolks.
  3. In a bowl, mash the yolks and mix in mayonnaise, Dijon mustard, dill relish, salt, and pepper until smooth.
  4. Spoon or pipe the yolk mixture back into the egg whites.
  5. Sprinkle with paprika for garnish.
  6. Chill until ready to serve.

Notes

For an extra creamy filling, blend the yolk mixture in a food processor. Store leftovers in an airtight container in the fridge for 3 to 5 days. Avoid garnishing with paprika until ready to serve.