Name: Southern Deviled Eggs
Prep time: 10 min
Total time: 30 min
Yield: 7 servings
Cuisine: Southern
Ingredients: 7 hard-boiled eggs; 1 ½ to 2 Tablespoons mayonnaise (or to moistened); ½ teaspoon prepared mustard (or to taste); 2 Tablespoons sweet pickle relish or salad cubes, well drained; Salt and pepper to taste; Paprika to garnish

Ingredients

7 hard-boiled eggs
1 ½ to 2 Tablespoons mayonnaise (or to moistened)
½ teaspoon prepared mustard (or to taste)
2 Tablespoons sweet pickle relish or salad cubes, well drained
Salt and pepper to taste
Paprika to garnish

Instructions

Peel the eggs carefully and cut them in half lengthwise. Set the halves on a platter or egg tray. If you cut a very thin slice from the bottom of the eggs, they will not wobble.
Remove and mash the yolks; combine 1 ½ tablespoons of mayonnaise, mustard and pickles. Taste and add salt and pepper; as needed. And more mayonnaise if desired. Refill the centers of the egg halves with the yolk mixture. Garnish with the sprinkling of ground paprika. Cover with plastic wrap and refrigerate until ready to serve.

Notes

Do ahead tip: You can boil and peel eggs 2 or 3 days ahead, but it’s best not to fill until a few hours before serving for the freshest looking deviled eggs.