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Southern Deviled Eggs with Relish
Southern Deviled Eggs with Relish puts a twist on an Easter favorite, bringing a creamy, tangy classic to your buffet table. This 15 minute deviled egg recipe is sure to delight everyone who tries it.
Ingredients
- 12 Hard boiled eggs, see note
- ¼ cup Sour cream
- ¼ cup Mayonnaise
- 1 tablespoon Sweet pickle relish
- 1 tablespoon Dijon mustard
- ¼ teaspoon Cayenne pepper
- 1 teaspoon All Purpose Seasoning
- Pickle slices, pimento or parsley for garnish
Instructions
- Slice eggs in half lengthwise.
- Remove yolks and transfer to the bowl of a food processor.
- Add mayonnaise, sour cream, dijon mustard, cayenne and House Seasoning Blend.
- Blend until creamy and smooth.
- Stir in sweet pickle relish.
- Transfer to a piping bag and fill egg white halves with filling.
- Top with garnish of choice.
Christina's Notes
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- Older Eggs: Try using older eggs, as they peel better than fresh eggs.
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- Shortcut Tip: Buy pre-cooked eggs from the supermarket or grocery store.
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- Alternate Method: Cut the eggs in half through the middle, not longways, and cut a little off the bottom of the egg halves for a cup-shaped egg.
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- Toppers: Get creative with fresh dill, parsley, caviar, bacon, or a sprinkle of paprika.
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- No Food Processor: If you don't have a food processor, just mash egg yolks in a medium bowl to make the deviled egg mixture. Place mashed yolks into a pastry bag and pipe.
- Extra Eggs: It's always a good idea to have some extra eggs in case the ones you have break while boiling.