This recipe is from the post: Deep South Deviled Eggs
Deep South Deviled Eggs (Makes 2 dozen)
Of course, this can be doubled.
1 dozen eggs (and here’s the first trick, they will both boil and peel better if they aren’t super fresh)
2 1/2 to 3 tablespoons of Wickles relish or sweet pickle relish, drained (I use Wickles, which are made in Alabama and may not be available to everyone, but plain sweet pickle relish works fine…the Wickles just have a little extra whang)
4 tablespoons light canola mayonnaise (you can use regular, but this is what I use for everything requiring mayo)
1 teaspoon yellow mustard (this is the traditional way to make these, and yes you can use Dijon or a fancy mustard, but again, there’s a little extra whang to using the yellow and it’s the old fashioned way, besides)
Kosher salt and fresh ground black pepper to taste
Smoked pimenton or Hungarian paprika for garnish, optional
Place the raw eggs into a pot large enough for them to be in one layer, add cold water to cover by an inch and bring to a boil over high heat. (My mom adds a tiny bit of vinegar to the water, which will keep the whites from running if the eggs crack…I usually forget this part, but it does work.) When the eggs have come to a full and continuous boil, cover the pot with a lid, turn off the heat and allow them to sit covered for 15 minutes.
After 15 minutes, drain the hot water from the eggs and run cold water into the pot with the eggs for about a minute or so, until the eggs are cool enough to handle, but don’t let them get cold, because then they are hard to peel. Crack the eggs well against the side of the pot, including the top and bottom. And here’s a little trick for peeling them. Start on the round end, not the pointy one, and open the shell where the little air pocket usually is. Gently slide your thumb up under the membrane and between the cracked shell and the egg white, then gently slide off the shell, working your way down to the point. Generally, this will take the shell off without disturbing the white, but there are always some stubborn eggs, so just go as easily as you can and don’t worry too much if you lose some white…it happens to the best of us! Rinse your shelled egg in cool water to remove any remaining shell and set on a paper towel to dry while you shell the rest of the eggs.
Carefully slice each egg in half lengthwise with a sharp knife and gently remove the yolks, placing them in a small bowl and reserving the white halves off to the side. Take a fork and mash the yolks well until they are of a uniform small and crumbly size. Add the Wickles or pickle relish, the mayo, mustard, salt and pepper and gently stir to combine well. Taste for seasoning and if your mixture seems dry, add a little more mayo. Using a teaspoon, spoon even amounts of the mixture into the egg white halves. Sprinkle each deviled egg half with a tiny bit of Smoked or regular paprika.
Recipe ©2012 Betsy Burts. All reproduction rights reserved.