Old School Southern Deviled Eggs

Course: Appetizer, Breakfast, Snack

Cuisine: American, Soul Food

Diet: Vegetarian

Servings: servings

Calories: 136kcal

Author: Jazzmine Woodard

Classic deviled eggs with creamy filling and simple, satisfying flavor

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Equipment

Ingredients

water
1 teaspoon baking soda optional for easy peel
12 eggs
½ cup mayonnaise
¼ cup sweet pickle relish
2 ½ tablespoons mustard yellow, dijon, deli, or spicy brown
1 teaspoon pickle brine or vinegar
1 teaspoon Creole seasoning
fine sea salt to taste
smoked paprika to garnish
fresh chives chopped, to garnish

Instructions

Fill saucepan ⅔ of the way with water, add baking soda, and bring to a boil over medium-high heat.
water, 1 teaspoon baking soda
Carefully add the eggs to the saucepan, reduce heat to medium low, and let eggs cook for about 11 minutes, then remove from heat and place them into an ice bath to cool.
12 eggs
Peel the eggs, then cut each one in half lengthwise, and scoop the yolks into a mixing bowl.
Mash the yolks into a crumbly paste, then stire in the mayonnaise, relish, mustard, pickle brine, and Creole seasoning until the mixture is uniform and creamy.
½ cup mayonnaise, ¼ cup sweet pickle relish, 2 ½ tablespoons mustard, 1 teaspoon pickle brine, 1 teaspoon Creole seasoning
Taste test the filling, then add salt, and more of any other ingredients as desired Convey the mixture into a piping bag or ziploc bag with one corner snipped off.
fine sea salt
Pipe the mixture into the cavities of the boiled egg whites in a swirling pattern, creating a dome on top of each. Finish with sprinkles of smoked paprika and chives.
smoked paprika, fresh chives

Notes

Preparation

You can either mix the filling ingredients by hand for a chunkier texture or blitz them in a food processor or blender for a silky smooth texture.

Serving

Deviled eggs are best served cold and should be consumed within two hours of being out at room temperature. If you're throwing a party that runs longer than that, I recommend rotating a couple of platters between the fridge and the serving line so that they're fresh and safe to eat.

Storage

Store leftovers in an airtight container in the refrigerator. They will keep for up to four days this way.

I don't recommend freezing deviled eggs because both the filling and the boiled egg whites will have a weird texture once thawed.

Nutrition