Hamdi Saidani 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?
- Prepare the Eggs : Halve the eggs lengthwise and carefully remove the yolks, placing them in a small bowl.
- 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.
- Fill the Egg Whites: Spoon the yolk mixture evenly into the egg whites.
- Garnish and Serve: Garnish with paprika, sweet pickle slices, and pimentos as desired.
- 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
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
Instructions
- Prepare the Eggs : Halve the eggs lengthwise and carefully remove the yolks, placing them in a small bowl.
- 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.
- Fill the Egg Whites: Spoon the yolk mixture evenly into the egg whites.
- Garnish and Serve: Garnish with paprika, sweet pickle slices, and pimentos as desired.
- 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.
Paula Deen Deviled Eggs
