Classic Southern Deviled Eggs
Boiled eggs with the pungent pair of pickles and sweet mustard—Classic Southern Deviled Eggs just like Mama makes!
Servings 12
Calories 66kcal
Ingredients
- 6 eggs hard-boiled and peeled
- ¼ cup mayonnaise
- 1 tbsp sweet mustard
- 3 tbsp pickles finely diced
- salt and pepper
Instructions
- Carefully half the eggs lengthwise.
- Use a teaspoon to scoop the yolks out into a bowl. Be sure not to damage the egg whites.
- Mash the yolks with a fork as finely as possible.
- Add the rest of the ingredients into the bowl and mix well.
- Use a teaspoon to gently add the yolk mixture to the egg white halves.
- Feel free to sprinkle over a little paprika and a parsley leaf to decorate it.
Notes
- Mash the yolks then mash some more. They should resemble a fine cream when you're done with them.
- For presentation's sake, pipe the yolk back into the egg. If you don't have a piping bag, you can fill a small plastic bag (a Ziploc bag works) with the mix then cut a corner off
- Serve chilled by storing the deviled eggs in the fridge after you're done making them.
Nutrition
Calories: 66kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 97mg | Potassium: 35mg | Fiber: 0.04g | Sugar: 0.4g | Vitamin A: 129IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.4mg