Recipes May 2021 Farmhouse Kitchen Classic Southern Deviled Eggs

Classic Southern Deviled Eggs

Classic Southern Deviled Eggs

Prep Time – 20 mins Cook Time – 15 mins Makes – 12 halves


6 large eggs

3 tablespoons mayonnaise

1 1/2 teaspoons yellow mustard

2 dashes vinegar-based hot sauce

1/4 teaspoon garlic powder

1 1/2 tablespoons pickle relish, 

sweet or dill



Paprika (optional)


For easy-to-peel eggs, steam rather than boil them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one.

Over medium-high heat, bring water to a boil. Turn heat off. Carefully add eggs to the basket or to the bottom of the pan. Cover and return to a boil. Steam 12 to 15 minutes. To check the doneness, add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place eggs in an ice bath until they are completely cool.

Peel eggs and slice them in half lengthwise. Carefully scoop out the yolk and place it in a small bowl. Use a fork to mash up the yolks. Add mayonnaise, mustard, hot sauce and garlic powder. Mix until smooth. Add pickle relish. Add salt and pepper to taste. Spoon the mixture equally back into the whites. Sprinkle with a dash of paprika, if desired. Refrigerate until serving.