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Nutrition Facts
Serving Size 1 (67g) Recipe makes 6 servings
Calories 118
Calories from Fat 75		(63%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 214mg		71%
Sodium 187mg		7%
Potassium 82mg		2%
Total Carbohydrate 4.1g		1%
	Dietary Fiber 0.3g	1%
	Sugars 1.6g
Protein 6.5g		13%
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03/12/10 - 03/18/10

KellyMac6

Delicious Southern Style Deviled Eggs

Recipe #383872 | 20 min | 10 min prep

⁽⁸⁾ RATE IT NOW Print Recipe

By: breezermom
Aug 3, 2009

Deviled eggs take on many variations, and in the South it is a point of pride to make deviled eggs that disappear first at gatherings. This is the one that disappears first at my family gatherings.

SERVES 6 , 12 egg halves (change servings and units)

Ingredients

6 eggs
1/4 cup mayonnaise (do not use Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon pickle relish, sweet (your choice) or dill (your choice)
1 teaspoon apple cider vinegar
2 teaspoons vidalia onions, finely diced
cayenne pepper
salt
pepper
1 teaspoon paprika

Directions

1
Hard boil eggs. I place the eggs in cold water in a pot, bring it to a boil and continue to boil for 2 minutes. Then I remove from heat and cover for 7 minutes. Rinse under cool running water to keep the yolk from turning dark. Tap the eggs to make peeling easier, and peel them while they are still warm. Cut them in half lengthwise, placing the yolk in a separate bowl.
2
Place the egg yolks, mayonnaise, mustard, pickle relish, apple cider vinegar, onion, and cayenne, salt and pepper to taste in a bowl. Mix well.
3
Spoon the yolk mixture into the egg-white halves neatly, filling the inside. Sprinkle the top with the paprika for color.

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Featured Reviews for This Recipe

From: KellyMac6

On Mar 13, 2010

This was my first attempt at deviled eggs. I love deviled eggs, but I can't say that these were as good as others I have had. I halved the recipe and I thought that they were way too mustard-y and my BF thought that they were way too mayonnaise-y. Either way there wasn't quite enough egg yolk for the mixture. I would use jumbo eggs next time. Thanks for giving me a great recipe to try for my first deviled eggs! Made for Holiday Tag.

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From: mypupnamedMaybe

On Feb 13, 2010

DEEELICIOUS!!! I LOVE them! I might make them without vinegar net time, but STILL! A GREAT recipe!!

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From: Vicki in CT

On Aug 9, 2009

Very similar to the way my mom makes them. I grated the onion on a microplane so I could use a piping bag to fill the whites. I was thrilled to find three double yolked eggs in my batch, so upped the mayo just a touch. Since I like a lot of filling per egg, I fill 11 egg halves and my dog gets the odd white left. Classic recipe and very tasty. Also used red wine vinegar because that's all I had.

2 people found this review helpful

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