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Classic Southern Deviled Eggs with Tangy Relish

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A simple and soulful Southern classic deviled eggs recipe featuring a creamy filling with a tangy relish twist that adds a fresh pop of flavor. Perfect for gatherings and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 12 large eggs
  • ½ cup (120 ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 3 tablespoons sweet pickle relish
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Smoked paprika for garnish (optional)

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cold water about 1 inch above the eggs. Bring to a rolling boil over medium-high heat, then immediately cover the pot and remove from heat. Let sit for 12 minutes.
  2. Using a slotted spoon, transfer the eggs to a bowl of ice water. Let chill for at least 10 minutes to stop cooking and make peeling easier.
  3. Gently tap each egg on a hard surface, then peel off the shell. Rinse peeled eggs to remove any bits of shell. Pat dry with paper towels.
  4. Slice each egg in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl. Mash the yolks with a fork until crumbly and smooth.
  5. Add mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, salt, and black pepper to the yolks. Stir well until the mixture is creamy but still has some relish texture.
  6. Spoon or pipe the yolk mixture into the hollowed egg white halves. For a neat presentation, use a piping bag or plastic bag with a corner cut off.
  7. Lightly sprinkle smoked paprika over the filled eggs for color and a hint of smoky flavor.
  8. Refrigerate the deviled eggs for at least 30 minutes before serving to let the flavors meld.

Notes

Use eggs that are about a week old for easier peeling. The ice water bath is crucial to stop cooking and make peeling easier. If filling is too thick, add a teaspoon of milk or more mayo to loosen. For a lighter option, swap mayonnaise for Greek yogurt or a mix of both. For dairy-free, use plant-based mayo. Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing.

Nutrition

Keywords: deviled eggs, southern recipe, tangy relish, easy appetizer, picnic food, potluck dish, classic deviled eggs

Find it online: https://zorbmeal.com/classic-southern-deviled-eggs-recipe-easy-tangy-relish-twist/