Print

Creamy Southern-Style Deviled Eggs Recipe Easy with Sweet Pickle Relish

creamy southern-style deviled eggs - featured image
Print Recipe

A creamy Southern-style deviled eggs recipe featuring sweet pickle relish for a perfect balance of creamy, tangy, and sweet flavors. Ideal for potlucks, family dinners, or quick snacks.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise (120 ml)
  • 2 tablespoons sour cream (30 ml)
  • 1/4 cup sweet pickle relish (60 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon apple cider vinegar (5 ml)
  • 1 teaspoon granulated sugar (5 grams)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Smoked paprika for garnish
  • Fresh chives or parsley, finely chopped (optional)

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cool water about 1 inch above the eggs. Bring to a rolling boil over high heat (about 10 minutes). Once boiling, turn off heat, cover the pot, and let sit for 12 minutes.
  2. Immediately transfer the eggs to a bowl of ice water to stop cooking and make peeling easier. Let chill for at least 10 minutes.
  3. Gently tap each egg on the counter, then peel under running water to remove shells without tearing whites. Pat dry with paper towels.
  4. Slice each egg in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Set the whites aside on a serving platter.
  5. Use a fork or potato masher to break up yolks until fine and crumbly.
  6. Add mayonnaise, sour cream, sweet pickle relish, Dijon mustard, apple cider vinegar, and sugar to the yolks. Mix gently but thoroughly until creamy and smooth. Season with salt and black pepper to taste.
  7. Spoon or pipe the yolk mixture back into the egg white halves. Aim for a neat mound without overfilling.
  8. Lightly sprinkle smoked paprika over the filled eggs and scatter fresh chopped chives or parsley if desired. Cover and refrigerate for at least 30 minutes before serving.

Notes

Use eggs about a week old for easier peeling. Peel under running water to avoid tearing whites. Adjust seasoning gradually as relish adds saltiness. For a smooth filling, mash yolks thoroughly and mix gently. Filling can be loosened with extra sour cream or mayonnaise if too thick. Store covered in refrigerator up to 3 days. Best served chilled.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, Southern-style deviled eggs, sweet pickle relish, easy appetizer, potluck recipe, party food

Find it online: https://tastypierecipes.com/creamy-southern-style-deviled-eggs-recipe-easy-with-sweet-pickle-relish/