Mama’s deviled eggs were simple, classic, and always one of the first things to disappear from the table. She made them the old-fashioned way with mayonnaise, yellow mustard, sweet pickle relish, and a little paprika on top.
Mama’s Classic Southern Deviled Eggs
Course: AppetizersCuisine: SouthernDifficulty: EasyServings
12
servingsPrep time
20
minutesCooking time
12
minutesCook Mode
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Ingredients
12 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1/4 teaspoon salt
Pinch of black pepper
Pinch of red pepper flakes
Paprika, for topping
Directions
- Place the eggs in a saucepan and cover with cold water by about 1 inch.
- Bring to a boil, cover, remove from the heat, and let stand for 12 minutes.
- Transfer the eggs to an ice bath and cool completely.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks until smooth.
- Stir in the mayonnaise, yellow mustard, sweet pickle relish, salt, black pepper, and red pepper flakes until creamy.
- Spoon or pipe the filling back into the egg whites.
- Dust lightly with paprika.
- Chill until ready to serve.
Notes
- Mama always boiled her eggs on the stovetop. You can also cook the eggs in an air fryer at 270°F for about 15 minutes, with no water needed. Transfer them to an ice bath afterward before peeling.
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