Southern, Soul Food Deviled Eggs
In the south, it seems everybody has their own way of making southern deviled eggs. Some swear by mustard and others say it’s a big no-no. Some say definitely use dill pickled relish while others say sweet relish is the only way to go…and I won’t even get started on what kind of mayonnaise should be used because I would surely cause a heated debate in my family…all Imma say is… DUKES BABY!!! lol
I love deviled eggs so much and I honestly don’t believe a bad basic deviled egg recipe exists! It’s all about tweaking the ingredients and proportions. Here is an easy, flavorful basic deviled egg recipe that my family enjoys. It can be easily customized and adjusted to suit your taste.
Try adding in some bacon, celery, ranch, or even some pimento cheese, believe it or not, taste delish in deviled eggs! Honey the possibilities are endless!
Just be sure to TASTE OFTEN AND ADD IN THE INGREDIENTS A LIL BIT AT A TIME UNTIL IT TASTE THE WAY YOU WANT IT TO TASTE!
- 12 eggs
- 2 teaspoons of white distilled vinegar
- 1 teaspoon of salt
- 1/2 cup Dukes mayonnaise
- 1/8 cup sweet relish
- 1/8 dill relish
- 1/4 cup onions, finely diced
- 1/2-1 Tablespoon of mustard (optional)
- 1 drop of Tabasco
- 1/4- 1/2 teaspoon of Old Bay or Seasoning salt or regular salt 1/4 teaspoon black pepper
- 1/8 – 1/4 teaspoon garlic powder
- Paprika
- Step 1.) Cover eggs with lukewarm water. Add in vinegar and salt.
- Step 2.) Bring to a boil over medium heat. When eggs start to boil let them boil for 2 minutes. Then remove them from heat, cover and let sit for 11 minutes.
- Step 3.) Drain the water and rinse the eggs in cold water. Cover the eggs with cold water and top with ice cubes. Let sit for 3 minutes.
- Step 4.) Peel the eggs carefully.
- Step 5.) Slice the eggs vertically and place yolks in a large bowl. Step 6.) Mash up the yolks. Refrigerate yolks until cold
- Step 7.) Stir in the mayo, relishes, dill, onions, mustard, Tabasco, seasoning salt, black pepper, & garlic powder.
- Step 8.) Pipe the yolk mixture into the eggs. Sprinkle with paprika.
- Step 9.) Chill until cold and serve.
this was a hit, wanted to try something different, and I did..my family and friends loved it….thanks
Wow! To say I am impressed would be an understatement! Are you affiliated with Pampered Chef? I found your blog on one of the other consultant sites. You would rock some of our products with your fabulous recipes! Again, I say, “Wow!”
i use this recipe but i add diced crab boiled shrimp and instead of paprika i sprinkle tony’s. its a family hit……
Hi…absolutely love you and the way you cook.
I also cook w/ a southern, soulfood flair.
Just wanted to share a tip about deviled eggs.
The day before you plan on making them, turn the eggs inside the egg carton sideways. That way, the yolks will center themselves to the middle.
As long as you place the eggs the same way in the cooking pot, you will always have perfect deviled eggs w/out the yolks being too far off to one side or the other.
No more thin eggwhite edges.
I also can’t resist asking. have you ever made the quacamole deviled eggs?
This recipe was right on. Delicious. And thank you for the turning the egg sideways trick the night before. Worked like a charm!
Ive never heard of Dukes, used some good old fashioned Hellmans and omitted the onions, YUMMY!
Sorry these did not come out good for you Geren. However the recipe does not call for nearly 2 teaspoons of salt but 1/4-1/2 teaspoons. If you add almost 2 teaspoons then yes it will def. be too salty.
@Geren, duhhh!!! The recipe call for 1/4 to 1/2 tsp of salt. You gave a bad review because you misread the directions.