Southern Deviled Eggs
These Southern Deviled Eggs are packed with a creamy, lightly spiced filling that is ultra flavorful! Great on the buffet table or as an appetizer anytime.
Servings: 6 people
Equipment
- Piping bag and small round tip or resealable quart size bag
Ingredients
- 12 eggs
- ½ cup mayonnaise
- 3 tablespoons sweet pickle relish
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce
- ½ teaspoon smoked paprika
Instructions
- Place the eggs in a large pot, then fill with enough water to cover by at least 2 inches. Place on a burner over medium high heat and bring to a soft, rolling boil. Cook for 8 minutes.
- While the eggs boil, prepare an ice bath in a large mixing bowl or other watertight container. Once the eggs have cooked 8 minutes, immediately transfer to the ice bath with a slotted spoon. Let sit until completely cool, 15 to 20 minutes.
- Remove the eggs from the water. Gently remove the shells, then cut each peeled egg in half. Remove the yolks and add to a mixing bowl, then arrange the whites on whatever serving dish you desire.
- Break up the yolks in the bowl with a fork until all the large chunks are broken apart. Add the mayonnaise, relish, Old Bay, Worcestershire and hot sauce. Mix together until everything is incorporated. More mayonnaise can be added if a thinner consistency is desired.
- Place the mixture into a piping bag fitted with a round tip or a resealable quart size zip-top bag with a corner snipped off. Pipe a small, even amount of filling into all of the egg whites. More can be added if filling is leftover at the end. Sprinkle with the smoked paprika. Let chill for 10 to 15 minutes before serving.