Lighter Southern Deviled Eggs Recipe by The Deen Bros.

Level: Easy


1 ratings


  • 12 large eggs
  • 6 tablespoons reduced-calorie mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 2 teaspoons Dijon mustard
  • 1/4 to 1/2 teaspoon paula deen paprika spice blend
  • chopped pimentos, optional


Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover, and let stand 15 minutes. Drain; run under cold running water.

Peel the eggs and halve lengthwise. Remove the yolks. Press 6 of the yolks through a sieve into a small bowl. Reserve the remaining yolks for another use. Stir in the mayonnaise, relish, mustard, and spice blend until well mixed. Spoon the mixture into the egg white halves. Place the eggs on a plate, cover loosely with plastic wrap, and chill until ready to serve. Garnish with the pimientos and serve with the pickles on the side, if using.

The Deen Bros. Lighter Southern Deviled Eggs


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1 Review

Maria 1/27/2015
This just looks

This just looks delish..Making them for my daughters baby shower.

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