A good deviled egg dish is every Southern host’s secret weapon. When you’re going to a meal and you aren’t rather sure what to bring– it’s Southern deviled eggs. When the pastor is coming for dinner and an appetiser is required– it’s deviled eggs. And, when Easter rolls around, obviously, deviled eggs are certainly in order.

Improving the art of the Southern deviled egg, however, that can be a fight. The filling should not be runny or too dry, and do not you dare overcook those eggs otherwise you’ll be blessed with a not-so-gorgeous green ring around the yolk. How very unappetizing.

Offer our best deviled eggs dish a try, and your hunt for the best Southern deviled eggs will lastly be over. Simply don’t forget to use your deviled egg plate– we wouldn’t desire these little beauties rolling all over a flat platter, now would we?
Active ingredients
12 hard-cooked eggs

1/2 cup mayo

3 Tbsp. sweet pickle relish

2 tsp. yellow mustard

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. paprika

Directions
Prepare eggs:
Cut eggs in half lengthwise; thoroughly remove yolks, and place in a bowl, reserving whites.
Make deviled egg filling:
Mash yolks with a fork. Stir in mayonnaise and next 4 ingredients.

Put together deviled eggs:
Spoon into egg whites. Sprinkle with paprika. Cover and chill.