Southern Deviled Eggs (with relish)

Southern Deviled Eggs (with relish)

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 14

Cooling Time: 3

Total Time: 24

Servings: Eggs

Calories: 145kcal

Author: Aleka Shunk

These traditional Southern Deviled Eggs are made with relish and pickle juice and could not be easier to whip up. A cheap and filling appetizer that can be made ahead and will be sure to satisfy all your guests in the warmer months!

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Ingredients

8 Large Eggs

Filling

2 tablespoon Pickle Juice
3 tablespoon Mayo
4 Tsp. Sweet Relish
¾ Tsp. Dijon
3 Dashes Worcestershire Sauce
¼ Tsp. Salt
pepper to taste

Instructions

Add your eggs to a saucepan (small pot) and add just enough water to cover them. Bring to a boil and immediately turn OFF the flame when water starts to boil. Cover with a lid and let sit on stove for 12 minutes. Transfer to sink and allow cold water to run over the eggs until all the hot water is replaced by cold. Let sit in sauce pan for another 10 minutes or so until they are cool enough to peel. Peel shells under cold water.
Once all 8 eggs are peeled, set two of them aside. Slice the other 6 eggs in half lengthwise and pop out yolks using a small spoon. (Give the eggs a slight squeeze to help the yolks pop out if you're having trouble removing them.)
Chop up your other two eggs well and add it to the bowl with your yolks. Add your mayo, dijon, relish, Worcestershire sauce, pickle juice, salt and pepper.
Pipe or spoon filling into each egg cavity. You should have 12 finished deviled eggs.

Notes

*Yield is 12 deviled eggs.

Garnish with a pickle slice and paprika if desired.
These can be made 1-2 days ahead of time. Store in the fridge in a sealed container.

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