Creamy classic Southern Deviled Eggs are always a potluck and party favorite. Bring a plate full to your next potluck, and watch them disappear.
And most certainly, that big plate full of Southern Deviled Eggs will be empty well before the end of the meal.
He could eat the entire plate.
But politeness keeps his self control in check. And he takes just one. Like everyone else, not wanting to be greedy ... leaving everybody else their share of this favorite.
Is it the creaminess of the golden yolk mixture? The wonderful teeny touch of crunch from the sweet pickle relish? Memories we've attached to this yummy comfort food? Or the way these classic eat-with-your-fingers little egg halves pop so easily into our mouths?
Who knows the reason deviled eggs hold such a fond place in our hearts.
But rest assured ... bring a big plate full of Southern Deviled Eggs to your next potluck, and everyone will call themselves lucky to taste what you brought in your pot.
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Southern Deviled Eggs
- 6 hard boiled eggs
- 3 T. mayonnaise
- 1/2 tsp. prepared yellow mustard
- 1 1/2 T. sweet pickle relish
- pinch salt & pepper
- baby dill pickles, sliced
- Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl.
- Mash yolks with a fork until they resemble a sandy texture. Add mayonnaise, mustard, relish, salt, and pepper; stir until well combined and smooth.
- Place yolk mixture in a piping bag fitted with a large round tip.* Pipe yolk mixture into the cavity of each egg white. Sprinkle with paprika and garnish each deviled egg with a dill pickle slice.
* I use a disposable piping bag. A zip-top baggie can also be used ~ place yolk mixture in the baggie, seal, and cut a bottom corner of the baggie. Or, simply use two spoons to spoon the yolk mixture into the egg whites.
Enjoy these other deviled egg creations from The Kitchen is My Playground ...