One day, when I was young and foolish, I tried to calculate how many Southern Deviled Eggs I had consumed. I can’t remember my formula. Perhaps I didn’t have a formula and that was part of the problem.

For the life of me, I don’t know what prompted me to undertake such a noble endeavor but I got lost in the vast number. Certainly, the motivation wasn’t a prize; nobody was offering me anything.

Maybe it was the middle of summer and I was too hot to move so I just stayed in one spot and thought. And thought. And thought.

Maybe I read a book that mentioned Deviled Eggs and it threw a craving on me but I was too lazy to get in the kitchen and make them so I decided to think about them instead.

There’s no telling. Not a telling in this world.

As you probably surmised from my  intimation – awww, intimation’s the wrong word. That means an indirect suggestion. If I set out to count how many Southern Deviled Eggs I’ve eaten in my lifetime and got lost in the vastness of the number, that’s a pretty direct hint that I’ve eaten many bunches. Literally, too many to count.

I still love them.

There’s many ways to modify the basic filling recipe. Add in bacon, ham, pimmenocheese (that’s how we say it), olives, avocado, green onions, etc.

My favorite remains the standard: egg yolks, mayonnaise, sweet pickle relish, yellow mustard, salt and pepper. I like my variation of replacing sweet pickle relish with Wickles Pickles Pickled Okra and garnish with a slice of pickled okra.  Their pickled okra recipe is sweet and fiery so it goes well in traditional deviled egg filling.

Hmmm. Wonder when I might get some more Southern Deviled Eggs again?  It can’t be too soon.

Y’all come see us!

Southern Deviled Eggs. A classic recipe for boiled eggs filled with a mixture of egg yolks, mayonnaise, sweet pickle relish, yellow mustard and salt and pepper.

 

Southern Deviled Eggs

yield: 12 deviled eggs

Be sure the filling is sturdy enough to hold it’s shape. Chill thoroughly before serving.  Wrap loosely with plastic wrap and store in the refrigerator until ready to serve. Hint: boil extra eggs just in case one gets torn to smithereens when you try to peel it. If that happens, mince the pitiful egg and add it to the filling mixture adding extra mayo, mustard or pickle relish  if necessary.

6 large eggs, boiled and peeled

1/3 cup mayonnaise

2 tablespoons sweet pickle relish

1 to 2 teaspoons yellow mustard

salt and pepper to taste

paprika and chopped chives for garnish

Half the eggs lengthwise. Carefully remove the yolks and put them in a bowl.  Place the halved eggs on your prettiest plate.

Mash yolks with a fork.  Add mayonnaise, pickle relish and mustard.  Stir until smooth.  Add salt and pepper to taste.

Carefully fill the egg whites with the egg yolk filling.

Garnish with paprika and chives.

Refrigerate until ready to serve.

Southern Deviled Eggs. A classic recipe for boiled eggs filled with a mixture of egg yolks, mayonnaise, sweet pickle relish, yellow mustard and salt and pepper.

 

Southern Deviled Eggs
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Southern Deviled Eggs

Ingredients

  • Southern Deviled Eggs
  • yield: 12 deviled eggs
  • Be sure the filling is sturdy enough to hold it's shape. Chill thoroughly before serving. Wrap loosely with plastic wrap and store in the refrigerator until ready to serve. Hint: boil extra eggs just in case one gets torn to smithereens when you try to peel it. If that happens, mince the pitiful egg and add it to the filling mixture adding extra mayo, mustard or pickle relish if necessary.
  • 6 large eggs, boiled and peeled
  • 1/3 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 to 2 teaspoons yellow mustard
  • salt and pepper to taste
  • paprika and chopped chives for garnish

Instructions

  1. Half the eggs lengthwise. Carefully remove the yolks and put them in a bowl. Place the halved eggs on your prettiest plate.
  2. Mash yolks with a fork. Add mayonnaise, pickle relish and mustard. Stir until smooth. Add salt and pepper to taste.
  3. Carefully fill the egg whites with the egg yolk filling.
  4. Garnish with paprika and chives.
  5. Refrigerate until ready to serve.
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