My Deviled Eggs Recipe is a southern classic family favorite. Made with sweet relish and mayonnaise just like Mom always made hers.
This Deviled Eggs Recipe has been one of my most requested dishes for as many years as I can remember, especially at Thanksgiving and Easter. Anytime there will be a crowd and a baked Ham, there will be Deviled Eggs as a side dish with our crew.
Even though I learned to make deviled eggs from my mother, I perfected my recipe while working as a restaurant manager for a local Southern home cooking restaurant. We had the very best cooks in our kitchen. Everything was made from scratch. We had a sweet mature lady who came in early every morning to prep the fresh vegetables. She would cut up rutabagas like a pro and share wisdom in the process. I learned a few kitchen secrets during those years including adding just a tiny pinch of sugar to my deviled eggs recipe.
MAKE AHEAD DISH
Deviled Eggs are one of those awesome dishes you can make ahead! I generally make mine one day ahead. Store them covered in the refrigerator on a pretty glass deviled egg platter like this one I use. I like to use the celery leaves as garnish on the egg plate.
My tip for covering the dish with plastic wrap is to spray the wrap with non-stick spray so when you remove the wrap to serve the dish, your pretty deviled eggs will still be pretty.
DEVILED EGG RECIPE VARIATIONS
There is a plethora of different ingredients you can substitute or add to a good deviled egg recipe. Try any of these ideas.
Dill Pickle Relish: Use Dill Pickle Relish instead of sweet for a more tart taste
Avocado: Sub well mashed ripe avocado in place of the mayonnaise
Spicy Hot: One drop of Tabasco or a pinch of Cayenne will add some heat. If using Tabasco, adjust the relish by not adding all at once so you can stir and determine when the consistency is perfect for your crew
Seasonings: Rather than use salt and pepper you can substitute another ground seasoning such as; Basil, Old Bay or Curry.
Meat: Top or chop and add with the filling; Bacon, Tuna, Crabmeat or Shrimp
HOW TO USE LEFTOVER DEVILED EGGS
- Make Egg Salad Sandwich filling by chopping leftover Deviled eggs and stirring
- Use them in a Chef Salad
- Make potato salad! Scoop out the filling and add to the Potato salad mixture. Chop the whites and add also. Here is our recipe Scoop out the filling for sandwiches. Chop the whites and add to a Macaroni Salad
- Use the filling to make Stuffed Celery Sticks
Also see How To Make Pastel Rainbow Deviled Eggs for Easter
Southern classic recipe for Deviled eggs typically served as a side dish for Easter and Thanksgiving but also good for picnics when kept in the cooler.
- 1 dozen boiled eggs
- ¼ finely chopped fresh celery
- 1 (2oz.) jar pimento, drained
- About ¼ cup sweet pickle relish
- About ¼ cup mayonnaise
- 1 Tbsp. yellow mustard
- 1 pinch of sugar
- ¼ tsp. Salt
- ¼ tsp. White pepper
- Sprinkle of smoked paprika
Cut the boiled eggs in half and scoop out the yolk.
Place all of the yolks into a bowl.
Place the empty halves onto a pretty egg platter like this one I use (ad)
Mash the yolks until smooth. (the small food chopper is perfect for this)
Add all remaining ingredients, except paprika, into the mashed yolks and stir well.
Spoon or pipe your deviled egg mixture into the white egg halves on the platter
Sprinkle with smoked paprika.
Garnish as desired. I use the celery stalk leaves to garnish.
Serve and enjoy!
The amount of wet ingredients, pickle relish, mustard and mayo will be subjective to the amount of yolk your dozen eggs produced so you may need to adjust accordingly. I recommend adding the mayo a little at a time stirring and tasting as you go.
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