Paula's Deviled Eggs

Creamy Southern deviled eggs with mayonnaise, mustard, and a touch of sweet pickle relish.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 tablespoon sweet pickle relish
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Paprika, for garnish

Directions

1. Place the eggs in a saucepan, cover with water, and bring to a boil; cover, remove from heat, and let sit 12 to 15 minutes.

Transfer eggs to ice water, then peel.

1. Slice each egg in half lengthwise and scoop the yolks into a bowl.
2. Mash the yolks and stir in the mayonnaise, mustard, relish, salt, and pepper until smooth.
3. Spoon or pipe the filling back into the egg white halves.
4. Sprinkle with paprika and chill until ready to serve.

Notes

Paula Deen’s classic Southern Deviled Eggs.