Southern Deviled Eggs with Relish are a staple at many summer BBQs and picnics anywhere in the US! What egg-lover can turn down a creamy, silky deviled egg with just a little bit of tang sweetness? They’re just too good to pass by without grabbing one or two! Gluten-free!
You’ll often find deviled eggs on the buffet table next to the dill potato salad, macaroni salad and relish tray as they fit right in there! I’m going to share this yummy and SIMPLE Southern Deviled Eggs recipe with you so you can make them at home or to bring to potlucks.
They’re a great way to use up hard boiled eggs! You may even already have all of the ingredients right in your refrigerator right now! I love how frugal they are too. This is a cheap party dish!
What’s even better about deviled eggs is that they are a natural fit for a low-carb diet because there isn’t that much sweet pickle relish in this recipe in proportion to the number of eggs. You can make this recipe Keto simply by omitting the relish and adding a teaspoon of apple cider vinegar.
Plus, they’re gluten-free and contain no meat! So, they’re perfect to serve to guests with special diets.
Deviled Eggs with Relish
Sweet pickle relish add a good deal of flavor and a little sweetness to deviled eggs thereby making it a popular staple for deviled eggs.
This recipe is very similar to Paula Deen’s Traditional Southern Deviled Eggs which, is a very simple recipe. I added more mayo, use a little less relish and mustard and added paprika. Paul knows a thing or two about southern cooking!
This is a classic deviled egg recipe! Sometimes, the classic version is the best deviled egg recipe! So, put on your apron and let’s make some yummy deviled eggs!
Southern Deviled Eggs with Relish
*Full printable recipe is at the bottom of this post.
Ingredients:
6 large eggs
1/2 cup mayonnaise
1 tsp ground mustard
1 tbsp sweet pickle relish
1/8 tsp ground paprika plus more for garnish
1/8 tsp salt
fresh parsley, chopped (optional for garnish)
Instructions:
- Boil eggs for 10 minutes. Peel off shells when cool.
- Cut eggs lengthwise. Scoop out the cooked egg yolk (the yellow part) and put in a medium sized bowl.
- Using a fork, mash the cooked egg yolks until they’re crumb-like. Mash down the pieces so it’s not lumpy.
- Add mayonnaise, mustard, relish, paprika and salt to the crumb-like egg yolks. Stir until smooth.
- Spoon egg yolk mixture into the cooked egg white halves.
- Sprinkle a pinch of paprika on the filled egg halves and garnish with chopped parsley if you wish.
How Far in Advance Can I Make Deviled Eggs
Two days is the most you should make deviled eggs in advance because they start to lose flavor on the third day. Plus, you want to allow a day or so to consume leftovers, if any. They taste so good you may not have any leftover.
How to Make Keto Southern Deviled Eggs
That’s easy! Omit the relish and add a teaspoon of apple cider vinegar. However, because there’s only one tablespoon of sweet relish mixed in with 6 eggs and the other ingredients, this recipe has little carbs per serving.
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Southern Deviled Eggs with Relish
Ingredients
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tsp ground mustard
- 1 tbsp sweet pickle relish
- 1/8 tsp ground paprika plus more for garnish
- 1/8 tsp salt
- 1 tbsp fresh parsley, chopped for garnish (optional)
Instructions
- Boil eggs for 10 minutes. Peel off shells when cool.
- Cut eggs lengthwise. Scoop out the cooked egg yolk (the yellow part) and put in a medium sized bowl.
- Using a fork, mash the cooked egg yolks until they're crumb-like. Mash down the pieces so it's not lumpy.
- Add mayonnaise, mustard, relish, paprika and salt to the crumb-like egg yolks. Stir until smooth.
- Spoon egg yolk mixture into the cooked egg white halves.
- Sprinkle a pinch of paprika on the filled egg halves and garnish with chopped parsley if you wish.
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Categories:
6 Ingredient Dishes, American Recipes, Appetizers, Brunch Recipes, Easter, Game Day Recipes, Summer,
Thanks Annette!
Delicious,
Oh yes, deviled eggs are a favorite of mine. If I see them on a party table, they are the first thing I try.