📝 About This Recipe
A staple of Southern hospitality, these deviled eggs are the quintessential balance of creamy, tangy, and slightly sweet flavors. Originating from the deep traditions of church potlucks and Sunday brunches, this recipe uses Duke's mayonnaise and sweet pickle relish for that authentic regional soul. Topped with a smoky dusting of paprika, they are a velvet-smooth crowd-pleaser that defines American comfort food.
🥗 Ingredients
The Base
- 12 pieces Large eggs (older eggs peel more easily than fresh ones)
- 8-10 cups Water (enough to cover eggs by an inch)
The Creamy Filling
- 1/2 cup Mayonnaise (preferably Duke's for authentic Southern flavor)
- 2 tablespoons Sweet pickle relish (drained of excess liquid)
- 2 teaspoons Yellow mustard (classic ballpark style)
- 1 teaspoon Dijon mustard (for a subtle sharp kick)
- 1 teaspoon Apple cider vinegar (adds essential brightness)
- 1/2 teaspoon Granulated sugar (to balance the acidity)
- 1/4 teaspoon Salt (or to taste)
- 1/4 teaspoon Black pepper (freshly ground)
- 2-3 dashes Hot sauce (optional, like Tabasco or Crystal)
The Garnish
- 1 teaspoon Smoked paprika (for dusting)
- 1 tablespoon Fresh chives (finely minced)
- 12 pieces Pickled jalapeño slices (optional, halved for a spicy bite)
👨🍳 Instructions
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1
Place the eggs in a single layer in a large saucepan and cover with cold water by at least one inch.
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2
Bring the water to a full rolling boil over high heat. Once boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
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3
Let the eggs sit in the hot water for exactly 12 minutes. This ensures a fully set yolk without the unappealing green ring.
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4
While eggs are sitting, prepare an ice bath by filling a medium bowl with cold water and two cups of ice cubes.
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5
Once the 12 minutes are up, use a slotted spoon to transfer the eggs into the ice bath. Let them chill completely for at least 10 minutes.
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6
Gently crack the eggshells all over by tapping them on the counter. Peel the eggs under cool running water, which helps the shell slide off the membrane.
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7
Pat the peeled eggs dry with a paper towel. Using a sharp knife, slice each egg in half lengthwise.
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8
Carefully remove the yolks and place them into a medium mixing bowl. Arrange the empty egg white halves on a serving platter or egg tray.
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9
Use a fork to mash the yolks into a fine, sandy crumble. Ensure there are no large lumps remaining before adding wet ingredients.
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10
Add the mayonnaise, relish, both mustards, vinegar, sugar, salt, pepper, and hot sauce to the yolks.
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11
Whip the mixture vigorously with a spatula or whisk until it is silky and aerated. For an ultra-smooth finish, you can pulse the filling in a small food processor.
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12
Transfer the yolk mixture into a piping bag fitted with a large star tip, or simply use a plastic storage bag with the corner snipped off.
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13
Pipe the filling generously into the cavity of each egg white, mounding it slightly above the surface.
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14
Lightly dust the tops with smoked paprika and sprinkle with minced chives for a pop of color and flavor.
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15
Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the filling to firm up.
💡 Chef's Tips
For the cleanest peel, use eggs that have been in your fridge for 1-2 weeks rather than farm-fresh ones. Always wipe your knife with a damp cloth between slicing each egg to keep the whites pristine. If the filling feels too stiff, add an extra teaspoon of mayonnaise or a splash of pickle juice until it reaches your desired consistency. To prevent the eggs from sliding on the plate, slice a tiny sliver off the bottom of the white to create a flat 'base'. Never skip the ice bath; it stops the cooking process instantly and prevents the yolks from overcooking.
🍽️ Serving Suggestions
Pair these with a crisp, chilled glass of Sweet Tea or a dry Sparkling Rosé to cut through the richness. Serve alongside a platter of Southern Fried Chicken and honey-buttered biscuits for the ultimate comfort meal. Arrange them on a bed of fresh watercress or microgreens for a beautiful, garden-party presentation. Top with a small piece of crispy bacon or a fried oyster for a decadent, 'Gilded Age' Southern twist. They make an excellent side for a summer BBQ featuring smoked brisket or pulled pork.