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How to Make Traditional Southern Deviled Eggs

February 9th, 2012 Cooking

Are you a master of the boiled egg looking to bring your breakfast acumen to the next level? Perhaps you've been tasked with organizing a brunch soon and want to prepare something that will wow your friends and family. Deviled eggs are a great way to do so - they're delicious and fairly simple to make, plus filling enough that you can enjoy them on your own whenever you like! Paula Deen has provided her own traditional Southern recipe for deviled eggs on the Food Network's website.

Ingredients Seven large hard-boiled eggs, peeled 1/4 cup mayonnaise 1 1/2 teaspoon sweet pickle relish 1 teaspoon mustard Salt and pepper Paprika (garnish) Sweet gherkin pickle slices (garnish) Pimentos (garnish)

First, cut each egg in half, lengthwise. You should have 14 egg halves when finished with this step. Remove the yolks and place them in a small bowl.

Next, mash the yolks with a fork and gradually stir in the mayonnaise, pickle relish and mustard. Keep on mixing until you have an even coat across the board. Add salt and pepper to taste.

Using a small spoon, scoop the yolk mixture out and evenly fill the whites. The garnishes are all optional, but they do add a nice bit of flavor and visual appeal to the dish. You can store your deviled eggs in the refrigerator until they're needed - they'll keep and taste just as good cold as they do at room temperature!

Simply lay out the plate when your guests arrive and let them have at it. If all goes well, it'll be empty before you know it.