Classic Southern Deviled Eggs

This is the quintessential recipe for Classic Southern Deviled Eggs. It is a delicious holiday meal staple that features a great tip for easy-to-peel eggs – every time!

Ingredients:

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons yellow mustard
  • 2 dashes vinegar-based hot sauce
  • 1/4 teaspoon garlic powder
  • 1 1/2 tablespoons pickle relish (sweet or dill)
  • salt
  • pepper
  • paprika (optional)

Directions:

  1. For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
  2. Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks.
  3. Add the mayo, mustard, hot sauce, and garlic powder. Mix until smooth. Add the pickle relish. Add salt and pepper to taste. Spoon the mixture equally back into the whites. Garnish with pepper or paprika, as desired.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

This is the quintessential recipe for Classic Southern Deviled Eggs. It is a delicious holiday meal staple that features a great tip for easy-to-peel eggs – every time!

Ingredients:

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons yellow mustard
  • 2 dashes vinegar-based hot sauce
  • 1/4 teaspoon garlic powder
  • 1 1/2 tablespoons pickle relish (sweet or dill)
  • salt
  • pepper
  • paprika (optional)

Directions:

  1. For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
  2. Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks.
  3. Add the mayo, mustard, hot sauce, and garlic powder. Mix until smooth. Add the pickle relish. Add salt and pepper to taste. Spoon the mixture equally back into the whites. Garnish with pepper or paprika, as desired.