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Eggs-Classic Southern Deviled Eggs Recipe

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This recipe for Eggs-Classic Southern Deviled Eggs is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large eggs
3 Tbsp mayonnaise
1½ tsp yellow mustard
2 dashes vinegar-based hot sauce
1/4 tsp garlic powder
1½ Tbsp pickle relish sweet or dill
salt
pepper
paprika optional

For easy-to-peel eggs, steam them rather than boiling them. To do so, add about ½" of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it's not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12-15 min. To check the doneness, you might add an extra egg and check it at 12 min to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.

Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks. Add the mayo, mustard, hot sauce, and garlic powder. Mix until smooth. Add the pickle relish. Add salt and pepper to taste. Spoon the mixture equally back into the whites.
Directions:
Directions:

 

 

 

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