This is my favorite vintage deviled eggs recipe, just the way my grandma made southern devil eggs (aka: angel eggs!). RECIPE TIP: If you need to know how to boil EASY PEEL eggs every time, see this recipe! Here's how to make southern style deviled eggs that I remember from my childhood...
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizers
Cuisine: American
Servings: 12
Calories: 79kcal
Author: LittleCooksReadingBooks.com
Ingredients
6large hard-boiled and peeled eggs
1teaspoonyellow mustard
1/4cupmayonnaise
1 1/2tablespoonssweet pickle relish
Salt and pepperto taste
Paprikafor garnish* (optional)
Instructions
Cut the boiled eggs in half (lengthwise) and carefully scoop out the egg yolks into a small mixing bowl. Set egg whites aside on a serving plate or in egg carrier.
Mash egg yolks completely with fork.
Stir in mayonnaise, mustard, and sweet pickle relish into the egg yolks. Combine completely.
Add salt and pepper, to taste.
Pipe or spoon into egg whites. (SEE TIP IN POST FOR EASY EGG YOLK PIPING!)
Sprinkle with paprika right before serving.
Chill until ready to serve. Store in refrigerator in an airtight container for up to 4 days.
Notes
*See the post for more topping ideas for deviled eggs. We just use paprika, but there are many other ways to top devil eggs!