THE classic deviled egg.
My mom makes deviled eggs for every holiday, every gathering, every occasion I can call to mind, and it has always been that way. And my family wouldn’t have it any other way – everyone loves her deviled eggs – but if I’m being totally honest, these Southern-Style Deviled Eggs are maybe even a teeny-tiny bit better than hers are. (Sorry Mom!) Before I get disowned, I’ll say that they do share a lot of similarities but these southern-style ones take the lead because of a filling that’s a bit creamier and has a bit of a kick. Whether you’re anywhere near the south or not – the flavor here is classic. And irresistible.
Yield 1 dozen
10m prep time
10m cook time
6 large hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon hot sauce
1 tablespoon sweet pickle relish
Paprika, for dusting (optional)
Kosher salt and freshly ground black pepper, to taste
Peel hardboiled eggs and slice in half lengthwise. Remove the yolks and place in a medium bowl.
Using a fork, mash the yolks. Add mayo, mustard, hot sauce, relish, and salt and pepper to taste. Mix until smooth.
Spoon mixture back into egg whites and dust with paprika, if desired. Enjoy!