Traditional Southern Deviled Eggs
By Paula DeenJUMP TO RECIPE
- 1 teaspoon mustard
- 1 1/2 tablespoons sweet pickle relish
- 1/4 cup mayonnaise
- 7 large hard-boiled and peeled eggs
- for garnishing paprika
- sliced, for garnishing sweet gherkin pickles
- for garnishing pimentos
- to taste salt and pepper
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator. Makes 14 half eggs.