Classic Southern Deviled Eggs Recipe

Recipesfull introduces to you: Easter Recipes. (Classic Southern Deviled Eggs Recipe). This classic Southern recipe has been a favorite in my family for years. It combines the simplest ingredients, including sweet pickle relish, perfectly for a picnic, cookout, or family dinner.

Brief

Prep 15 mins

Total: 15 mins

Servings: 12

Yield: 12 deviled eggs

Classic Southern Deviled Eggs Recipe

Ingredients

12 hard-boiled eggs

peeled and halved

¼ cup mayonnaise

3 tablespoons rice wine vinegar

3 tablespoons sweet pickle relish

3 tablespoons yellow mustard

or more to taste

1 tablespoon white sugar

¼ teaspoon cayenne pepper

divided

¼ teaspoon ground black pepper

divided

Fully Loaded Deviled Eggs

Holidays and Events

Directions

Step 1

Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise vinegar relish mustard sugar cayenne and black pepper to the yolks; mix well with a fork.

Step 2

Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

Nutritional Information

Classic Southern Deviled Eggs Recipe

Servings Per Recipe:12

Calories: 122.1

% Daily Value *

Protein: 6.5g 13%

Carbohydrates: 3.3g 1%

Dietary Fiber: 0.2g 1%

Sugars: 2.8g

Fat: 9.1g 14%

Saturated Fat: 2.2g 11%

Cholesterol: 213.7mg 71%

Vitamin A Iu: 370IU 7%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.1mg 6%

Vitamin C: 0.1mg

Folate: 22.6mcg 6%

Calcium: 27.9mg 3%

Iron: 0.7mg 4%

Magnesium: 7.3mg 3%

Potassium: 71.1mg 2%

Sodium: 162.2mg 7%

Calories From Fat: 82.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.