Southern-Style Deviled Eggs Recipe
  • 1 dozen eggs
  • 2 tsp white vinegar or apple cider vinegar
  • ½ cup mayo
  • ¼ cup pickle relish or diced pickles
  • 2 T yellow mustard
  • salt, pepper, garlic, cayenne pepper to taste
  • paprika (for garnish)
  1. Place your eggs into a medium-sized saucepan and cover them with room-temperature water. Make sure the pot is large enough for the eggs to lay in a single layer on the bottom. Bring the water to a full rolling boil, then cover and remove from the heat. Allow the eggs to sit in the hot water for 12 minutes.
  2. Pour off the water from the cooked eggs and replace with cold water. You can top this with ice if you have it available. Once the eggs are cool enough to handle, peel them gently.
  3. Slice the eggs lengthwise and remove the yolks from the whites. Put the whites aside carefully.
  4. Mash the yolks and mix with all remaining ingredients and spices, except for the paprika. Continue mashing until mixture is smooth and creamy. If necessary, add more mayonnaise to get the correct texture.
  5. Scoop about 2 tablespoons of the mixture into each egg half. For a fancy look, you can use an icing bag or Ziploc with the corner removed, but a spoon will do the job just fine.
  6. Top with the paprika and serve.
Recipe by Country Recipe Book at