Paula Deen Deviled Eggs
These Southern-style Deviled Eggs, inspired by Paula Deen, are rich, creamy, and perfectly seasoned with mayo, mustard, and sweet pickle relish. They’re a must-have for potlucks, Easter brunch, or any get-together.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern
Ingredients
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6 large eggs
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¼ cup mayonnaise
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1 teaspoon yellow mustard
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1½ tablespoons sweet pickle relish
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Salt and black pepper, to taste
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Paprika, for garnish
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Optional: chopped pimentos or pickle slices for garnish
Instructions
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Boil the Eggs:
Place eggs in a saucepan and cover with cold water.
Bring to a boil over medium-high heat.
Once boiling, remove from heat, cover, and let sit for 12 minutes.
Drain and transfer eggs to an ice bath to cool completely. -
Peel & Halve:
Once cooled, peel eggs and slice each in half lengthwise.
Carefully scoop out yolks into a mixing bowl. -
Make the Filling:
Mash yolks with a fork. Add mayo, mustard, and relish.
Stir until smooth and creamy. Season with salt and pepper to taste. -
Fill the Eggs:
Spoon or pipe the yolk mixture back into the egg white halves. -
Garnish & Serve:
Sprinkle with paprika and any optional toppings.
Serve immediately or refrigerate until ready to serve.
Notes
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Want a tangier bite? Add a splash of white vinegar.
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Prefer dill? Swap sweet relish for dill pickle relish.
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Make ahead tip: Prepare up to 1 day in advance and cover tightly in the fridge.
Find it online: https://ukfinda.com/paula-deen-deviled-eggs/