Paula Deen Deviled Eggs

Paula Deen’s Deviled Eggs is made with mustard, sweet pickle relish, mayonnaise, hard-boiled eggs, salt, pepper, paprika, sweet gherkin pickles, and pimentos. This easy deviled egg recipe creates a tasty appetizer that takes about 15 minutes to prepare and can serve up to 7 people.

Ingredients Needed:

• 1 teaspoon mustard
• 1 1/2 tablespoons sweet pickle relish
• 1/4 cup mayonnaise
• 7 large hard-boiled and peeled eggs
• for garnishing paprika
• sliced, for garnishing sweet gherkin pickles
• for garnishing pimentos
• to taste salt and pepper

How To Make Deviled Eggs?

1. Prepare the Eggs : Halve the eggs lengthwise and carefully remove the yolks, placing them in a small bowl.
2. Make the Filling : Mash the yolks with a fork and mix in the mayonnaise, pickle relish, and mustard. Season with salt and pepper to taste.
3. Fill the Egg Whites: Spoon the yolk mixture evenly into the egg whites.
4. Garnish and Serve: Garnish with paprika, sweet pickle slices, and pimentos as desired.
5. Storage: Store covered in the refrigerator until ready to serve.

Recipe Tips:

• Use Fresh Eggs for Easier Peeling: Fresh eggs can be tougher to peel, so try using eggs that are a few days old to make peeling smoother and faster.
• Cool Eggs in Ice Water Immediately: After boiling, transfer eggs to an ice water bath. This stops the cooking process, keeps the yolks bright yellow, and makes the shells easier to remove.
• Mash the Yolks Until Smooth: For a creamy texture, mash the yolks thoroughly with a fork or a small whisk before adding other ingredients. This helps avoid lumps in the filling.
• Taste and Adjust Seasonings: Before filling the egg whites, taste the yolk mixture and adjust salt, pepper, or relish to your preference.
• Pipe the Filling for a Neat Presentation: Use a piping bag or plastic sandwich bag with the tip cut off to neatly fill the egg whites. This makes for a cleaner, professional look and easy serving.

How To Store Leftovers?

• Refrigerate: First, let the leftover deviled eggs cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

Serving Size: 1 half (out of 14 halves)

• Calories: 122
• Total Fat: 10 g
• Saturated Fat: 2 g
• Cholesterol: 167 mg
• Sodium: 147 mg
• Potassium: 64 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0.1 g
• Sugars: 1 g
• Protein: 6 g

Try More Paula Deen Recipe:

• Paula Deen Broccoli Salad
• Paula Deen Crispy Batter Recipe For Deep Frying
• Paula Deen Cornbread Salad
• Paula Deen Mexican Cornbread

Paula Deen Deviled Eggs

Author: Hamdi Saidani Cooking Method:Boiling Cuisine:American Courses:Appetizers Recipe Keys: D Deviled Eggs

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: minutesTotal time: 20 minutesServings:7 servingsCalories:122 kcal Best Season:Suitable throughout the year

Description

Paula Deen’s Deviled Eggs is made with mustard, sweet pickle relish, mayonnaise, hard-boiled eggs, salt, pepper, paprika, sweet gherkin pickles, and pimentos. This easy deviled egg recipe creates a tasty appetizer that takes about 20 minutes to prepare and can serve up to 7 people.

Ingredients

• 1 teaspoon mustard
  
• 1 1/2 tablespoons sweet pickle relish
  
• 1/4 cup mayonnaise
  
• 7 large hard-boiled and peeled eggs
  
• for garnishing paprika
  
• sliced, for garnishing sweet gherkin pickles
  
• for garnishing pimentos
  
• to taste salt and pepper

Instructions

1. Prepare the Eggs : Halve the eggs lengthwise and carefully remove the yolks, placing them in a small bowl.
   
2. Make the Filling : Mash the yolks with a fork and mix in the mayonnaise, pickle relish, and mustard. Season with salt and pepper to taste.
   
3. Fill the Egg Whites: Spoon the yolk mixture evenly into the egg whites.
   
4. Garnish and Serve: Garnish with paprika, sweet pickle slices, and pimentos as desired.
   
5. Storage: Store covered in the refrigerator until ready to serve.

Notes

• Use Fresh Eggs for Easier Peeling: Fresh eggs can be tougher to peel, so try using eggs that are a few days old to make peeling smoother and faster.
• Cool Eggs in Ice Water Immediately: After boiling, transfer eggs to an ice water bath. This stops the cooking process, keeps the yolks bright yellow, and makes the shells easier to remove.
• Mash the Yolks Until Smooth: For a creamy texture, mash the yolks thoroughly with a fork or a small whisk before adding other ingredients. This helps avoid lumps in the filling.
• Taste and Adjust Seasonings: Before filling the egg whites, taste the yolk mixture and adjust salt, pepper, or relish to your preference.
• Pipe the Filling for a Neat Presentation: Use a piping bag or plastic sandwich bag with the tip cut off to neatly fill the egg whites. This makes for a cleaner, professional look and easy serving.

Keywords:Paula Deen Deviled Eggs