If you live in the United States, chances are you've had deviled eggs at some point in your life. They're a very popular appetizer or side dish at parties and holiday meals such as Easter or Christmas. But have you ever had southern deviled eggs? They're just a little bit different than your typical deviled eggs recipe.
No matter what kind of deviled eggs recipe you're making, southern style or not, and no matter what you call them (some people use terms like "stuffed eggs", "salad eggs", and "dressed eggs" or even "angel eggs," instead) the basic recipe and steps for the dish are the same. Most people start by putting eggs in a pot of cool water that you bring to a boil. Once you have your hard-boiled eggs, you turn off the heat and allow the eggs to cool.
Next, you run the eggs under cold water or put them in an ice bath. Then, you peel the eggs and cut them into halves. You then remove the egg yolks and set them aside to refrigerate before they can be made into a yolk mixture. Go ahead and place the egg whites on a plate or a special deviled eggs tray if you have one.
Now it's time for the fun part. Get a small bowl and mash the eggs yolks until there are few, if any, lumps left. Then, you mix in your mayo, dijon mustard or yellow mustard, salt and black pepper to taste, and finally -- the ingredient that sets your southern deviled egg recipe apart -- pickle relish. (You can make it a sweet pickle relish if you'd like!)
Normal deviled eggs don't have that last yolk mix item and that's what makes them special. However, both regular deviled eggs and their southern cousins tend to have paprika sprinkled on top as a garnish after you've scooped the egg mixture into the halved eggs, to finish them off.
Of course, everyone has their preferences when it comes to this recipe. Some recipes call for adding cayenne pepper, and I once added curry powder instead of paprika to the tops of my deviled eggs. Some people also choose to cook them in an instant pot or choose another method of making deviled eggs, but for now, we're gonna keep it simple and stick to this tried and true method.