Sandra This Paula Deen Deviled Eggs recipe is a classic and creamy appetizer, which is made with sweet pickle relish and a touch of mustard. It’s the perfect simple, crowd-pleasing snack for any party or potluck.
Paula Deen Deviled Eggs Ingredients
- 7 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon mustard
- Salt and pepper, to taste
For Garnishing:
- Paprika
- Sliced sweet gherkin pickles
- Pimentos
How To Make Paula Deen Deviled Eggs
- Prepare the Eggs: Slice the 7 hard-boiled and peeled eggs in half lengthwise. Carefully remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving platter.
- Make the Filling: Mash the egg yolks with a fork until they are fine and crumbly. Add the mayonnaise, sweet pickle relish, and mustard to the yolks. Stir everything together until the mixture is smooth and creamy.
- Season: Season the yolk mixture with salt and pepper to your taste.
- Fill and Garnish: Fill each egg white half evenly with the yolk mixture. You can do this with a spoon or use a piping bag for a neater look. Garnish the tops of the deviled eggs with a sprinkle of paprika and a small piece of pimento or a slice of sweet gherkin pickle.
- Chill and Serve: Store the deviled eggs covered in the refrigerator until you are ready to serve.
Recipe Tips
- How to cook perfect hard-boiled eggs? To make the eggs, place them in a saucepan and cover with cold water. Bring to a boil, then immediately cover the pan, remove it from the heat, and let it stand for 12-15 minutes. Transfer the eggs to an ice bath to stop the cooking process.
- How to get a super smooth filling? For the creamiest possible filling with no lumps, press the cooked egg yolks through a fine-mesh sieve before mixing them with the mayonnaise and other ingredients.
- How to fill the eggs neatly? For a beautiful, professional look, transfer the yolk filling to a piping bag with a star tip (or a simple zip-top bag with the corner snipped off) and pipe the filling into the egg whites.
- Can I adjust the ingredients? Absolutely. Feel free to adjust the amount of mayonnaise or relish to achieve your desired creaminess and sweetness. You can also use Dijon mustard instead of yellow mustard for a tangier flavor.
What To Serve With Deviled Eggs
Deviled eggs are a classic appetizer that is perfect for any occasion.
- As part of a holiday meal spread (like Easter or Thanksgiving)
- At picnics, potlucks, and BBQs
- On a party appetizer platter with crackers, cheese, and vegetables
How To Store Deviled Eggs
- Refrigerate: Deviled eggs should always be stored in the refrigerator. Keep them in a single layer in an airtight container or on a deviled egg tray with a cover. They are best enjoyed within 2 days.
Deviled Eggs Nutrition Facts
- Calories: ~75 kcal (per half)
- Protein: 3g
- Fat: 6g
- Carbohydrates: 1g
- Sodium: 120mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The ice bath is the most important step. Shocking the hot, cooked eggs in ice water causes the egg white to contract slightly from the shell, which makes them much easier to peel cleanly. Using slightly older eggs (not farm-fresh) also tends to make peeling easier.
Yes. For the best results, you can prepare the filling and store it in an airtight container or piping bag in the refrigerator for up to a day. Keep the egg white halves separate. Fill the eggs just before you plan to serve them to keep them looking fresh.
For food safety, deviled eggs should not be left at room temperature for more than 2 hours.
Try More Recipes:
Paula Deen Deviled Eggs Recipe
Description
A classic, crowd-pleasing Southern-style deviled egg recipe with a creamy, sweet, and tangy filling made from mayonnaise and sweet pickle relish.
Ingredients
Instructions
- Slice the hard-boiled eggs in half lengthwise. Remove the yolks and place them in a small bowl.
- Mash the yolks with a fork.
- Stir in the mayonnaise, pickle relish, and mustard until smooth and creamy.
- Season the yolk mixture with salt and pepper to your taste.
- Spoon or pipe the filling evenly into the egg white halves.
- Garnish with a sprinkle of paprika and a piece of pimento or a pickle slice.
- Store covered in the refrigerator until ready to serve.
Notes
- For an extra smooth filling, press the cooked yolks through a fine-mesh sieve.
- Using a piping bag with a star tip makes for a beautiful presentation.
- These are best made and served on the same day but can be prepped a day in advance.
- Ensure the eggs are well-chilled before serving.
