Although I am not much of a fan of deviled eggs - or eggs in general - somehow, I have become the official “deviled-egg maker” for Easter lunch at my grandmother’s. The first time I was asked to bring the deviled eggs, I had never actually made deviled eggs before. Since then, I have not only learned to make traditional deviled eggs, but also some delicious variations. I have even found a deviled egg recipe I like to eat - Blue Cheese and Bacon Deviled Eggs!
Traditional Southern Deviled Eggs
6 large eggs, hard-boiled and peeled
1/4 cup of mayonnaise
1 1/2 tablespoons pickle relish
1 teaspoon yellow mustard
Cut eggs in half lengthwise. Scoop out yolks into a medium sized bowl. Use a fork to crumble and mash yolks. Add mayonnaise, pickle relish, mustard, and salt and pepper to taste. Stir together. Scoop yolk mixture into empty egg white halves. (For a prettier presentation, use a piping bag and star tip to pipe mixture into egg white halves.) Sprinkle paprika on top.