Paula Deen Deviled Eggs
Description
This Paula Deen deviled eggs recipe is a classic Southern appetizer with creamy yolks, sweet pickle relish, yellow mustard, and a dusting of paprika. Simple, make-ahead friendly, and always the first thing gone at potlucks and holidays.
Ingredients
- 7 large eggs
- ¼ cup mayonnaise
- 1½ tablespoons sweet pickle relish, drained
- 1 teaspoon prepared yellow mustard
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
- Chopped sweet gherkin pickles, for garnish
- Diced pimentos, for garnish
Instructions
- Boil: Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil. Cover, remove from the heat, and let sit for 12 minutes.
- Chill: Transfer the eggs to an ice water bath for at least 10 minutes.
- Peel and slice: Peel the eggs, pat dry, and slice in half lengthwise.
- Mash: Place the yolks in a bowl and mash with a fork until fine and crumbly.
- Mix: Stir in the mayonnaise, relish, and mustard until creamy. Season with salt and pepper.
- Fill: Spoon or pipe the filling into the egg whites.
- Garnish: Sprinkle with paprika and top with chopped sweet pickles and pimentos. Chill until serving.
Equipment
- Saucepan
- large bowl for ice water
- Fork
- Piping bag (or zip-top bag)
Notes
- Eggs 1 to 2 weeks old peel more easily than fresh eggs.
- Store the whites and filling separately up to 1 day ahead, then fill before serving.
- Keep filled eggs refrigerated for up to 2 days. Do not freeze.
Nutrition
Serving: 1ServingCalories: 65kcalCarbohydrates: 1gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 95mgSodium: 78mgPotassium: 36mgFiber: 0.03gSugar: 1gVitamin A: 157IUVitamin C: 0.02mgCalcium: 15mgIron: 0.5mg