Easy Classic Southern Deviled Eggs with Relish Recipe
These Easy Classic Southern Deviled Eggs with Relish are the ultimate classic appetizer for family gatherings, bridal showers, or any special occasions. Made with simple ingredients like dijon mustard, wickles pickles relish, and a sprinkle of paprika, this southern style favorite is creamy, tangy, and totally addictive.
Ingredients
- 12 Large Eggs boiled (see note about boiling if you're using fresh eggs)
- ⅓ cup Duke’s Mayonnaise
- 1 tablespoon Dijon Mustard
- 2 tablespoon Wickle's Pickles Relish
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Fresh Cracked Pepper
- a few dashes Paprika
- 1 tablespoon Chives finely cut for garnish
Instructions
- Carefully peel eggs and slice eggs in half lengthwise. (If you're starting with raw eggs - read the notes at the bottom of this recipe card)
- Put the egg yolks in a large bowl and set the white halves aside.
- Mash the egg yolks with a fork until crumbly.
- Add Duke’s Mayo, dijon mustard, wickles pickles relish, kosher salt, and black pepper. Stir until creamy.
- Spoon the mixture into a piping bag or plastic bag with the tip snipped off. Pipe into the halved egg whites.
- Plate the eggs, adding a sprinkle of paprika and fresh chives for garnish.
- Store leftovers in an airtight container in the fridge.
Notes
Pro Tip: Add a dash of hot sauce or a splash of pickle juice to the filling for a next level zing!
If you're using fresh eggs, follow these instructions:
HARD BOIL EGGS: If you buy the pre-boiled eggs from the grocery store, you're in for a treat! Not only do you get to skip the entire first step, but they also do the peeling for you which I know stresses a lot of people out. If you're making the boiled eggs, here's how to do that. Place eggs in a single layer in a medium saucepan. Cover with enough water to submerge them by an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes for perfect hard-cooked eggs.
ICE BATH: Transfer eggs to an ice bath (aka ice water made with cold water and ice cubes). This shocks them for easy peeling while also stopping them from cooking.
PEEL EGGS: Tap gently, then peel under cold running water to remove the shells.
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