Go Back

Southern Deviled Eggs

What's a party without Deviled Eggs?
Print Recipe
Prep Time 15 minutes
Servings: 24 Deviled Eggs
Course: Appetizer
Cuisine: Party Food, Picnic Food, Southern
Ingredients Method

Ingredients
  

  • 1 dozen hardboiled eggs (pealed)
  • 1/4 cup Hellmann's mayonnaise
  • 1 teaspoon French's yellow mustard
  • 2 teaspoons chopped dill pickles (plus more for garnish)
  • 1 teaspoon pickle juice
  • 1 teaspoon sugar
  • 3 dashes Tabasco sauce (or more taste)
  • 1/8 teaspoon kosher salt (or more taste)
  • 1/16 teaspoon black pepper (or more taste)
  • pimentos for garnish

Method
 

preparation . . .
  1. Cut the hardboiled eggs in half. Scoop out the yolks into a mixing bowl.  Mix with a fork to break them down. Add mayonnaise, yellow mustard, chopped dill pickles, pickle juice, sugar, Tabasco sauce, salt, and pepper. Mix together until well combined with a fork.
  2. Use a mellon scooper, or small spoon, to scoop yolk mixture into each egg white half. Garnish with pimentos and chopped pickle. Enjoy!
make ahead instructions . . .
  1. Use two storage containers, preferably with lids. Line one container with paper towel to soak up excess moisture and put a layer of egg whites, place another paper towel down and repeat as necessary.  
  2. In a second container combine the yolk mixture according to the directions above.
  3. Cover both containers and refrigerate until ready to serve. Assemble and enjoy!