Traditional Southern Deviled Eggs

Deviled eggs are a southern staple. You'll see them everywhere, at just about every event and every holiday. I like my deviled eggs pretty traditional and basic, but you can certainly jazz them up with any number of variations.

📝 Ingredients

• 12 large eggs
• 1 tablespoon salt (for the boiling water only)
• 1/4 cup regular mayonnaise, more or less to taste
• 1 tablespoon Creole, Dijon or yellow mustard
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon sweet or dill pickle relish
• Pinch kosher salt and freshly cracked black pepper, or to taste
• 1/4 teaspoon Creole or Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste
• Paprika, for garnish, optional

👨‍🍳 Instructions

1. 1Place eggs in a sauce pan so that they are crowded with little room to move around. Cover with water and add the 1 tablespoon of salt.
2. 2Bring to a full, rolling boil (about 10 minutes on high), then immediately cover the pot and turn off heat, but leave the pot on the stove eye. Allow to sit covered for 15 minutes.
3. 3Carefully drain the pot and place under the faucet tap, letting the eggs rinse under a steady stream of water, emptying and refilling the pot with cool water several times until the water is no longer hot. Let the eggs rest for 10 minutes in the cool water.
4. 4Peel the eggs and split in half lengthwise, removing the yolks and setting aside the whites. Using a fork or pastry blender, mash the yolks well.
5. 5To the yolks, add melted butter, mustard, pickle relish, a pinch of salt, pepper and Cajun seasoning and stir together, adding only enough mayonnaise for desired consistency. Taste and adjust seasonings as needed.
6. 6Pipe the yolk mixture into the egg whites using either a pastry bag and tips or place into a plastic storage bag and snip off the corner. Piping not only looks nicer, but it also makes more efficient use of the yolk filling.
7. 7Serve immediately or refrigerate filled eggs in a covered bowl that leaves room so the stuffing is not disturbed.