Description

Creamy, tangy, and packed with classic Southern flavor, these deviled eggs are the perfect appetizer or side dish for any occasion. Whether you’re preparing them for a holiday gathering, a summer cookout, or just a quick snack, they always bring a touch of elegance and comfort to the table. The smooth yolk mixture, combined with a hint of mustard, relish, and a dash of hot sauce, delivers a delightful balance of flavors. Finished with a sprinkle of paprika and fresh chives, these deviled eggs are as visually appealing as they are delicious.

Ingredients

6 large eggs

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar or white vinegar

1 teaspoon sweet pickle relish (optional)

1/2 teaspoon hot sauce (optional)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

Paprika, for garnish

Chopped chives or green onions, for garnish

Notes

Boil the Eggs: Place the eggs in a saucepan, cover them with water, and bring to a boil. Turn off the heat, cover the pot, and let the eggs sit for 12 minutes. Transfer to an ice bath and let cool for 5 minutes.
Peel and Cut: Gently peel the eggs, then slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
Prepare the Filling: Mash the yolks with a fork until crumbly. Add mayonnaise, mustard, vinegar, relish (if using), hot sauce, salt, black pepper, and garlic powder. Mix until smooth.
Fill the Egg Whites: Spoon or pipe the yolk mixture into the hollowed-out egg whites.
Garnish and Serve: Sprinkle with paprika and chopped chives. Arrange on a serving platter and enjoy!

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Appetizer