The secret to delicious Southern-style deviled eggs is the sweet pickle relish. Top these tasty deviled eggs with bits of pimiento, a dusting of paprika, or slices of sweet pickle or cornichon.
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: Makes 6 Servings
- 7 large eggs
- 3 to 4 tablespoons mayonnaise
- 1/2 teaspoon prepared mustard
- 1 tablespoon sweet pickle relish
- dash Tabasco sauce, optional
- salt and freshly ground black pepper, to taste
- pimiento strips or slices of sweet gherkins or cornichons, for garnish
Place the eggs in a medium saucepan and cover with water to about an inch above the eggs.
Cover the pan and bring to a full rolling boil. Remove the pan from the heat and let stand, covered, for 16 to 18 minutes.
Pour off the hot water and cover with ice cold water. When the eggs are thoroughly cooled, peel under cool running water. See some tips for peeling eggs, below.
Slice 6 of the eggs in half, lengthwise. Put the remaining cooked egg in a bowl. Scoop out the yolks into the bowl and place the white halves in an egg dish or on a plate. To keep the white halves from rolling on a plate, slice a tiny piece off of the bottoms to give them a flat area. Or, line the plate with shredded lettuce.
With a fork or small masher, mash the whole egg with the yolks. Add 3 tablespoons of mayonnaise, the mustard, relish, a dash of Tabasco, if using, and salt and pepper, to taste. Add more mayonnaise, if desired.
Using a small spoon or small cookie scoop, fill the egg halves with the yolk mixture.
Dust the eggs lightly with paprika. Top each deviled egg with a strip of pimiento or a slice of cornichon or sweet gherkin.
Makes 1 dozen deviled egg halves for 6 servings.
Tips for Peeling Hard-Cooked Eggs
- For easier peeling, use eggs which aren't very fresh. Eggs nearer the expiration date will peel more cleanly.
- Let the eggs stand in the ice water until thoroughly cooled.
- Crack the ends of the shell, then gently roll the egg on the counter to crack all over.
- Start the peeling at the end of the egg.
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