Southern Deviled Eggs
These Southern devilled eggs are the best ever! Made with sweet relish and jalapenos, they come together quickly and easily and make a perfect appetizer to feed a crowd.
Servings 6 people
- 12 large eggs
- ¼ cup mayonnaise
- 3 Tbsp sweet relish
- 2 Tbsp diced jalapeños
- 1 Tbsp yellow mustard
- Salt and pepper to taste
- Smoked paprika for sprinkling
Hard boil your eggs* in an electric pressure cooker by placing eggs in a steamer basket. Place 1 cup of water in the pressure cooker and place the steamer basket inside. Cover and pressure cook on low pressure for 8 minutes. Once pressure cooking time is up, quick release the pressure, open the lid, and remove the eggs. Use tongs to remove eggs from the pressure cooker and place the eggs in a bowl of cold water for 5 minutes. Peel the eggs and cut in half.
Remove the cooked yolk from the egg whites and place the yolks in a bowl. Use a fork and mash the egg yolks until broken apart. Add mayonnaise, diced jalapeños, relish, salt and pepper and stir until combined and creamy.
Use a spoon or a piping bag to place the yolk mixture inside of the egg whites. Sprinkle with smoked paprika. Enjoy!
*You can prepare your hard boiled eggs on the stove top by placing the eggs
in a saucepan on medium-high heat and covering them with an inch of water.
Once they reach a boil, boil them for 8 minutes. Once 8 minutes is up, Remove
eggs from saucepan and place in a bowl of cold water for 5 minutes.
*Using a piping bag makes placing the egg yolk mixture in the egg whites easier. You
can use a spoon if you don’t have one.
*These deviled eggs can be made up a day in advance.
Calories: 202kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 331mg | Sodium: 278mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg