Southern Style Deviled Eggs are sweet and tangy from the addition of pickle relish. Deviled eggs are perfect for picnics and parties.
It’s Memorial Day weekend. The unofficial start to summer. And with summer, comes being outdoors. Cookouts and picnics. Grilling and finger foods.
This weekend I’m making these Southern Style Deviled Eggs. These deviled eggs are sweet and tangy from the addition of pickle relish. Deviled eggs are easy to make and aren’t very time-consuming. They are the perfect snack or appetizer for any holiday or party.
To make deviled eggs, you need hard-boiled eggs. Here are my tips for making perfect hard-boiled eggs every time.
- Use eggs that have been in your fridge for 7-10 days. Super fresh eggs are more difficult to peel. Older eggs have developed an air pocket between the shell and the membrane which makes peeling easier.
- Add the eggs to a saucepan and cover with an inch of water. Add 2 tablespoons white vinegar and 1/2 teaspoon salt.
- Cover and bring the water to a boil.
- Turn off the heat and let sit for 10 minutes.
- Transfer the eggs to a bowl of ice water to cool for 5 minutes.
- Tap the flattened end of the egg against the bowl to crack the shell.
- Hold submerged in the ice water or under running water while peeling the shell. The water helps the shell to loosen and peel more easily.
Assembling these party bites
Once you have peeled the hard-boiled eggs, you are ready to go. Slice the eggs in half lengthwise. Gently remove the yolks and add them to a mixing bowl. Smash the yolks with a fork. Add the mayonnaise, mustard, pickle relish, salt, and pepper. Stir to mix thoroughly. You can also use a hand mixer to blend the ingredients. Taste the mixture. I often add a touch of honey if needed to balance the flavors. Pickle relish can vary in sweetness and some have a more vinegary bite. Either spoon or pipe the mixture into the egg whites. I like to garnish with a slice of sweet Gherkin and a dusting of paprika. Arrange on a platter to serve.
These deviled eggs will be a great addition to your Memorial Day celebration but are also perfect anytime. If you make this recipe, please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
Other recipes perfect for parties
- Red White and Blue Snack Board
- Bacon Horseradish Dip
- Tortellini Antipasto Salad
- Caramelized Onion Dip
- Summer Pasta Salad
- Chocolate Chip Mascarpone Dip
Deviled Eggs with a sweet tangy bite from pickle relish. Perfect for picnics and parties.
- 6 eggs
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon honey (optional, to taste)
- salt and pepper, to taste
- sweet Gherkin pickle, sliced, for garnish
- paprika, for garnish
Add eggs to a saucepan. Cover with water. Add enough water to cover the eggs by one inch. Add the white vinegar and salt.
Cover and bring to a boil. Once boiling, turn off the heat and let sit for 10 minutes. Transfer the eggs to a bowl of ice water. Let cool for 5 minutes.
Tap the flattened end of the eggs to crack. Peel the egg while either submerged in the ice water or holding under running water.
Cut the eggs in half lengthwise. Gently remove the yolks and add the yolks to a mixing bowl. Set aside the whites.
Mash the yolks with a fork. Add the mayonnaise, mustard, pickle relish, honey (optional), salt, and pepper. Mix until well combined. A hand mixer can also be used to achieve a smoother consistency.
Spoon or pipe the mixture into the egg whites. Garnish with a slice of sweet Gherkin and a dusting of paprika. Arrange on a platter and serve.