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Classic Southern Deviled Eggs

Classic Southern deviled eggs with creamy yolk filling and sweet relish flecks. Boiled eggs are cooled, yolks are mashed smooth, then piped into whites and finished with a bright paprika dusting.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Snack
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

Classic Southern Deviled Eggs
  • 12 large eggs
  • 0.5 cup Duke's mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 1 tsp pickle juice
  • 0.5 tsp sugar
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp paprika for garnish

Equipment

  • 1 pot

Method
 

Boil and set the eggs
  1. Place 12 large eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat.
  2. Let the eggs stand for 12 minutes. The yolks should be set but still tender-looking when you slice one open.
  3. Chill the eggs in an ice bath for 10 minutes. Visual cue: the shells should feel cool to the touch before peeling.
  4. Peel and halve the eggs lengthwise. Keep the halves steady so the whites stay intact for filling.
Make the deviled filling
  1. Mash the yolks until very fine. Visual cue: the mixture should look smooth with no noticeable lumps.
  2. Stir in Duke's mayonnaise, sweet pickle relish, yellow mustard, pickle juice, and sugar until creamy. Scrape the bowl as you mix for an even, glossy texture.
  3. Season with salt and pepper to taste. Stop when the flavor balances tangy and slightly sweet.
Fill and chill
  1. Spoon or pipe the filling into the egg whites. Aim for a neat mound that fills the center of each half.
  2. Dust with paprika for garnish. Chill until serving so the filling firms up slightly and holds its shape.

Notes

For the cleanest halves, chill fully in the ice bath before peeling, then handle gently so the whites don’t tear. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the texture changes after thawing. For a lighter option, use reduced-fat mayonnaise.