Southern Style Deviled Eggs
Deviled Eggs with a sweet tangy bite from pickle relish. Perfect for picnics and parties.
sweet pickle relish
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.
appetizers, eggs, snacks
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