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Deviled Eggs Recipe on Taste of Southern.com

Deviled Eggs Recipe

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 Servings 1x
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: American

Description

Follow this step-by-step, photo illustrated recipe to make our Deviled Eggs. A true Southern favorite for family get togethers, church meeting dinner on the grounds or, any time a quick and easy appetizer is needed. Deviled Eggs are so versatile. Make our basic recipe or, spice it up a bit by adding some of your favorite things like bacon, olives, peppers and so much more.


Scale

Ingredients

  • 7 Eggs
  • ¼ cup Duke’s Mayonnaise
  • 1 teaspoon Yellow Mustard
  • 1 Tablespoon Sweet Pickle Relish
  • ½ teaspoon Salt
  • Pepper to taste
  • Paprika for garnish, if desired

Instructions

  1. Bring eggs to room temperature, about 30 minutes.
  2. Place eggs in a deep sauce pot.
  3. Cover eggs with about one inch of cold water.
  4. Place eggs over medium-high heat and bring to a rolling boil.
  5. Let boil for 2 minutes, cover with tight fitting lid, remove from heat.
  6. Let sit for 15 minutes.
  7. Drain hot water off the eggs.
  8. Fill sauce pan with cold water, covering eggs again with about one inch of water.
  9. Carefully peel the shells away from the eggs and rinse eggs under cool running water.
  10. Slice each egg in half, lengthwise
  11. Gently squeeze eggs to remove the yolks, place yolks in a bowl and sit white portions aside.
  12. Mash the yolks with a fork.
  13. Add Mayo.
  14. Add Mustard.
  15. Add Sweet Pickle Relish.
  16. Add Salt
  17. Add Black or White Pepper, to taste, as desired.
  18. Mix everything together well.
  19. Add mixture to a Ziplock bag, clip tip of one corner off.
  20. Squeeze egg mixture into egg white halves.
  21. Sprinkle with paprika or garnish as desired.
  22. Serve and enjoy!

Keywords: Deviled Eggs Recipe, made from scratch, southern, old fashioned, Duke's Mayonnaise, southern recipes