Southern Deviled Eggs
Southern deviled eggs are a classic appetizer with a creamy, tangy filling you will want to make for every holiday and potluck. This easy-to-make recipe is a crowd favorite and the flavors are fantastic!
Servings: 12 servings
Calories: 95kcal
Ingredients
- 12 large hard-boiled eggs
- ⅓ cup mayonnaise
- 3 tablespoons sweet pickle relish
- 2 teaspoons yellow mustard
- 1 teaspoon Dijon mustard
- ½ - 1 teaspoon vinegar-based hot sauce such as Louisiana or Crystal
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ¼ teaspoon celery salt
- Salt to taste
- Cracked black pepper to taste
- Smoked paprika and freshly chopped chives for garnish
Instructions
- Run hard-boiled eggs under cold water, carefully remove the peels, and rinse them under cold water once more to remove any bits of shell. Slice the eggs in half lengthwise with a sharp knife.
- Scoop the egg yolks out of each egg into a medium mixing bowl. Place the egg whites on a plate or serving platter.
- Add the mayonnaise, sweet relish, yellow mustard, Dijon mustard, hot sauce, Worcestershire sauce, onion powder, celery salt, salt, and pepper to the bowl with the egg yolks. Mix the ingredients with a fork, smashing the yolks while mixing, until creamy and mostly smooth.
- Fill each egg white with the egg yolk mixture using a spoon. Chill the deviled eggs in the refrigerator for about 1 hour. Sprinkle smoked paprika and fresh chopped chives on top before serving.
Notes
- To get perfect hard-boiled eggs, place cold eggs in a pot in a single layer and cover with 2 inches of water. Bring the eggs to a rolling boil, remove the pot from the heat, and let the eggs sit in the hot water for 10-15 minutes.
- Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 2deviled eggs | Calories: 95kcal | Carbohydrates: 3.4g | Protein: 5.7g | Fat: 6.6g | Saturated Fat: 1.7g | Cholesterol: 165mg | Sodium: 262mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 1.9g | Calcium: 26mg | Iron: 1mg