Traditional Southern Deviled Eggs

Traditional Southern Deviled Eggs

My husband absolutely loves deviled eggs and this is our favorite version of the southern classic- creamy with a hint of tanginess from the pickles it is a dish that never lasts more than once on the dinner table.  This is a great thing to take along for potlucks or to picnics!

Meal Suggestion:  Take along for holidays, potlucks and picnics- a southern classic. 

Serves             14 eggs*
Prep Time       15 minutes
Cook Temp.     
Cook Time       10 minutes

Ingredients
7 large     Eggs, hard boiled & peeled
1/4 c       Mayonnaise
1 1/2 T    Sweet pickle Relish
1 t            Prepared mustard
1/2 t        Apple cider vinegar
Pinch        Salt & Pepper (to taste)
Pinch        Paprika, for garnishing (smoked or regular)
4-5           Sweet gherkin pickles, sliced for garnishing
Several      Pimentos, diced, for garnishing

Directions

1.       Perfect hardboiled eggs:

a.        Use older eggs (fresh eggs are harder to peel)

b.       Place eggs in a single layer in a pot- cover with cold water and bring to a rapid boil

c.        Remove from heat and cover with lid

d.       Let eggs stand for 15 minutes and drain

e.        Run cold water over eggs until you can handle them

f.         Roll eggs with slight pressure on counter to crack shell and carefully peel each egg.  Rinse to make sure all shells are off eggs

2.       Halve 7 eggs lengthwise.  Remove yolks and place in a bowl

3.       Mash yolks with a fork and stir in mayonnaise, pickle relish, mustard and vinegar.  Add salt and pepper, to taste.

4.       Fill egg whites evenly with yolk mixture (I like using a pastry bag to make them pretty and to have more control over the filling).  Garnish with paprika, pickles and pimentos.  Store covered in refrigerator.

Side Notes:

* Depends on which container I serve with see adjustments below:

Pampered Chef Tray:  12 eggs

½ cup minus 1 Tbl mayo, 1 ¾ Tbl Relish, 1 ½ tsp Mustard, 1 tsp Vinegar

Round Tray from Walmart:  9 eggs

¼ cup + 1 Tbl mayo,  1 ½  Tbl  + ¼ tsp Relish, 1 ¼ tsp Mustard, ¾ tsp Vinegar

This recipe also converts into a great egg salad recipe!  I usually make both while I’m fixing deviled eggs so that if my egg white splits or is ugly, I can chop them and throw them into my egg salad without wasting them.  Simply double your recipe, mix your yolk mixture in a plastic container and dice the whites you don’t use and mix into the yolk mixture you have left over from your eggs.  This will last up to a week and makes a tasty sandwich when spread thickly over fresh sandwich bread! (Party worthy too!)