southern deviled eggs

★★★★★ 1
a recipe by
Barbara Scott
Winchester, VA

My grandma taught my mom how to make these when she was just a girl. I never cease getting raves about these deviled eggs, no matter where I take them. Nothing new wave about this recipe, nothing fancy. Just full of flavor and SO good! I hope you enjoy them as much as my friends and family do.

Blue Ribbon Recipe

These Southern deviled eggs remind us of childhood. It's a classic recipe where the hard-boiled egg is the star. The filling is creamy, slightly tangy, and sweet. This deviled egg recipe is a simple appetizer that everyone will love.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 18 (two deviled eggs per each person)
prep time 35 Min
method No-Cook or Other

Ingredients For southern deviled eggs

  • 18
    jumbo eggs
  • 2/3 c
    mayonnaise
  • 1 Tbsp
    (well rounded) prepared yellow mustard
  • 1
    cap full (from the bottle) apple cider vinegar
  • 2 Tbsp
    sweet pickle relish
  • 2 Tbsp
    plus 1 tsp sweet pickle vinegar
  • 3 dash
    salt

How To Make southern deviled eggs

  • Adding baking soda to the water.
    1
    Place eggs in a Dutch oven and cover with cold water. Add about a tablespoon of baking soda in with the eggs. (It helps the eggs peel better.)
  • Letting the water come to a boil.
    2
    Turn on heat under pan and watch until water comes to a boil. Turn off the heat. Set timer for 10 minutes. After 10 minutes, take eggs off of stove, pour water into sink and run cold water over the eggs. Peel eggs as soon as they are cool enough to the touch.
  • Separating the egg whites and yolks.
    3
    Slice peeled eggs lengthwise and scoop yolks into a medium bowl. Mash yolks with a fork until no lumps remain.
  • Adding the remaining ingredients to the egg yolks.
    4
    Add all of the next ingredients.
  • Filling ingredients added together.
    5
    Mix well. Take a large Ziploc bag, fold the sides down and remove the mixture to a corner of the bag.
  • Piping the filling into the egg white.
    6
    Cut a small opening in that corner of the bag and use as a piping tool to fill eggs.
  • 7
    NOTE: Make these the day before you need them as they taste even better after being in the fridge overnight.
ADVERTISEMENT
ADVERTISEMENT